Pasta Bean Soup

Name: Pasta Bean Soup
Ingredients: 2 c. sliced mushrooms; 1 medium onion, chopped; 2 cloves garlic; 1 Tbsp. butter; 2 (14 1/2 oz.) cans vegetable chicken or beef broth; 1/2 c. small pasta shells; 1 (16 oz.) can tomatoes, cut up; 1 (15 oz.) can garbanzo beans, rinsed and drained; 1/4 c. basil; 1 Tbsp. fresh thyme

10 ingredients

9 steps

Ingredients

2 c. sliced mushrooms
1 medium onion, chopped
2 cloves garlic
1 Tbsp. butter
2 (14 1/2 oz.) cans vegetable chicken or beef broth
1/2 c. small pasta shells
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can garbanzo beans, rinsed and drained
1/4 c. basil
1 Tbsp. fresh thyme

Directions

1

In a large saucepan or Dutch oven, cook the mushrooms, onion and garlic in butter until tender, but not brown.
2

Add broth; bring to a boil.
3

Stir in pasta.
4

Return to boil.
5

Cook for 12 minutes or until pasta is al dente.
6

Stir in undrained tomatoes and garbanzo beans.
7

Heat through.
8

Just before serving, stir in fresh basil and thyme.
9

Makes 4 servings.