This is totally my go to soup when we need comfort food. The original recipe calls for chicken broth, but I substituted vegetable broth this time and there was no discernible difference in taste. Wahoo!
Garbanzo Bean Soup
- 2 tbsp olive oil
- 3 garlic cloves, pressed
- 1 (15 oz) can italian seasoned diced tomatoes
- 2 (15 oz) cans garbanzo beans, drained
- 8 oz small shaped pasta (macaroni, shells, etc)
- 3 (16 oz) cans vegetable stock + 1 can water
- In a large pan over medium heat, saute garlic in olive oil until golden. Add tomatoes, vegetable stock, and water.
- Bring to boiling. Add pasta, cook til al dente (about 8 minutes).
- Add garbanzo beans. Heat through (about 3 minutes). Serve.
Yummy! This is so easy and so yummy!
