Garbanzo Tomato Pasta Soup

After watching Top Chef, I was feeling like experimenting with a tomato or pepper based soup. This is not like the show's soup at all, but I saw it was pretty easy to make and it combined all of my favorite ingredients. I had a plethora of macaroni noodles so I decided to use that instead. I had all sorts of stock left over, half beef and half chicken. I was shy about half a cup, so I filled the remainder of the stock with lobster stock I had sitting in the freezer. Dynamo combo.

I loved this, like minestrone soup without the beans. Next time I would add beans. Also I shredded some Colby cheese on top. Perfect

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
1 teaspoon salt and pepper to taste

DIRECTIONS

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

http://allrecipes.com/recipe/garbanzo-tomato-pasta-soup/detail.aspx