Garbanzo Tomato Pasta Soup

[vegelady]

     Ingredients:


     3 (14.5 ounce) cans vegetable broth
     3/4 cup small seashell pasta
     1 tablespoon olive oil
     1 onion, chopped
     2 cloves garlic, minced
     1 (15 ounce) can garbanzo beans, drained and rinsed
     1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
     1/2 teaspoon dried basil
     1/2 teaspoon dried thyme
     salt and pepper to taste



     Directions:


     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.