Pasta Bean Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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)

Recipe

• 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.