New this month
Get the Allrecipes magazine

Garbanzo Tomato Pasta Soup

"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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 276 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
  2. 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.

Nutrition Facts


Per Serving: 276 calories; 5.7 g fat; 48.8 g carbohydrates; 9.6 g protein; 0 mg cholesterol; 1699 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 128
  1. 180 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 some...

Most helpful critical review

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 tea...

Most helpful
Most positive
Least positive
Newest

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 tea...

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 some...

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 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....

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), add...

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.

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.

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 w...

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.