Garbanzo Tomato Pasta Soup

This soup is very good and light. The recipe did not affect my blood sugar much at all, the only problem is I just couldn't seem to get full off of it. :+/ If you decide to enjoy is recipe, keep in mind you make want to cook a side or have something else small to go with it.

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.

Nutritional Information

Garbanzo Tomato Pasta Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 193

• Total Fat: 4.9g
• Cholesterol: 0mg
• Sodium: 1489mg
• Total Carbs: 33g
• Dietary Fiber: 4.7g
• Protein: 6.1g