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Ingredients
3 (14 1/2 oz) Cans vegetable broth
3/4 Cup small seashell pasta
1 Tablespoon olive oil
1 Onion, chopped
2 Cloves garlic, minced
1 (15 oz) Can garbanzo beans, drained & rinsed
1 (28 oz) Can whole peeled tomatoes, chopped, juice reserved
1/2 Teaspoon dried basil
1/2 Teaspoon dried thyme
Salt and pepper to taste
Instructions
Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
Meanwhile, heat oil in a small skillet over medium heat. Saut� onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.