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Garbanzo Tomato Pasta Soup

Rated as 4.33 out of 5 Stars

"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."
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Ingredients

30 m servings 276
Original recipe yields 4 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 276 calories; 5.7 48.8 9.6 0 1699 Full nutrition

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Reviews

Read all reviews 129
  1. 181 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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.