- 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
Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
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.