Pasta Bean Soup

11 ingredients
7 steps

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 2 garlic cloves, minced
  • 1 tablespoon margarine or 1 tablespoon butter
  • 2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
  • 12 cup small shell pasta
  • 1 (16 ounce) can tomatoes, cut up
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 14 cup snipped fresh basil
  • 1 tablespoon snipped fresh thyme
  • fresh basil sprig (optional)

Directions

  1. 1
    In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till tender but not brown.
  2. 2
    Add vegetable, chicken, or beef broth- Bring to a boil.
  3. 3
    Stir in the pasta- Return to a boil.
  4. 4
    Cook for 10 to 12 minutes or till pasta is al dente (tender but still firm).
  5. 5
    Stir in undrained tomatoes and garbanzo beans- Heat through.
  6. 6
    Just before serving, stir in fresh basil and thyme.
  7. 7
    To serve, ladle soup into individual bowls and, if desired, garnish with fresh basil.

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