Pasta Bean Soup

Submitted by BeccaB3c

"Fresh basil and thyme are really important in this soup, so be sure to use only fresh herbs."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

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 chicken broth or (14 1/2 ounce) cans beef broth
• 1⁄2 cup small shell pasta
• 1 (16 ounce) can tomatoes, cut up
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1⁄4 cup snipped fresh basil
• 1 tablespoon snipped fresh thyme
• fresh basil sprig (optional)

directions

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. Add vegetable, chicken, or beef broth- Bring to a boil.
3. Stir in the pasta- Return to a boil.
4. Cook for 10 to 12 minutes or till pasta is al dente (tender but still firm).
5. Stir in undrained tomatoes and garbanzo beans- Heat through.
6. Just before serving, stir in fresh basil and thyme.
7. To serve, ladle soup into individual bowls and, if desired, garnish with fresh basil.