A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.

Joy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.

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  • Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

276 calories; 9.6 g protein; 48.8 g carbohydrates; 0 mg cholesterol; 1698.6 mg sodium. Full Nutrition

Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2003
How can a recipe be sooooo easy yet sooooo yummy!!! This is a KEEPER! This is the first recipe that got me to me a regular on this site. I have served it to several people and each time someone always asks for the recipe. Thanks Joy! Read More
(38)

Most helpful critical review

Rating: 3 stars
04/18/2007
I knew this soup would need to cook longer to bring out the flavors. I didn't bother to saute the onion and garlic I just put all except the beans and pasta into my slow cooker. I used 1 teaspoon of basil and added 1 teaspoon of oregano and just let it cook on low for most of the day. An hour before serving I added the beans let the cooker heat back to simmer then the last 30 minutes I added the pasta. Much more flavorful. Read More
(63)
182 Ratings
  • 5 star values: 96
  • 4 star values: 60
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 2
Rating: 3 stars
04/18/2007
I knew this soup would need to cook longer to bring out the flavors. I didn't bother to saute the onion and garlic I just put all except the beans and pasta into my slow cooker. I used 1 teaspoon of basil and added 1 teaspoon of oregano and just let it cook on low for most of the day. An hour before serving I added the beans let the cooker heat back to simmer then the last 30 minutes I added the pasta. Much more flavorful. Read More
(63)
Rating: 5 stars
06/21/2003
How can a recipe be sooooo easy yet sooooo yummy!!! This is a KEEPER! This is the first recipe that got me to me a regular on this site. I have served it to several people and each time someone always asks for the recipe. Thanks Joy! Read More
(38)
Rating: 4 stars
09/30/2003
This was very tasty. Since we aren't strict vegetarians I used Knorr caldo de pollo instead of the vegetable stock and threw in a little more pasta and used Italian spices because that is what I had. It was fun for my stepdaughter because some of the garbanzos get stuck in the shells and she made sure that all the shells had a bean in them. Read More
(33)
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Rating: 5 stars
05/27/2005
I used dried chickpeas which I soaked and cooked - I really dislike the texture of tinned beans and such - and I used water plus ca. 2 teaspoons of Vegeta seasoning mix rather than canned broth. I also about tripled the basil - next time I'll maybe add some oregano and paprika powder possibly some chili as well. Unfortunately our spice shelf is rather empty at the moment... Changed the method a little too: Cooked the chickpeas sautéed oinion and garlic in another saucepan added tomatoes to the onion added water spices and cooked chickpeas cooked the pasta and added that. This is a really yummy recipe! Read More
(27)
Rating: 4 stars
01/20/2008
Even using chicken broth instead of water the resulting soup seemed somewhat weak. I doubled the amount of garbanzos added a little more pasta (which I had ready because of other reviews) added 3 tablespoons of tomato paste and at the last minute added a can of Italian Green Beans. This brought the flavor of this soup up quite nicely and was a hearty and satisfying meal. With these additions my yield was 8 servings. Very good basic recipe. Read More
(16)
Rating: 5 stars
06/21/2003
Great soup recipe. I did add 1 tsp. of oregano and I added squash and zucchini to the sauteing onion and garlic. My husband finished off the leftovers all by himself. Read More
(13)
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Rating: 5 stars
07/23/2003
Five stars for this healthy recipe. I added another can of chickpeas as well as rosemary. I used two cups of water instead of vegetable broth. Read More
(12)
Rating: 5 stars
06/21/2003
I added to the four severing recipe: 1/2 Portabella Mushroom 1 Cup Bean Sprouts 3oz Firm Tofu It was delicious everyone who has tried it loves it. Wonderful favor and a filling soup as well. Read More
(12)
Rating: 5 stars
01/25/2007
Very good and easy recipe. Used vegetable boullion cubes instead of vegetable broth. I didn't follow the proportions all that closely but still ended up with a great-tasting meal. Read More
(11)