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Garbanzo and Tomato Soup with Shells

Ingredients and Prep:
1/2 tablespoon of dried thyme.
1/2 tablespoon of dried basil.
1 tablespoon of olive oil.
1 tablespoon of oregano.
3/4 cup of pasta.
1 chopped onion
2 cloves of minced garlic.
1 can garbanzo beans, drained and rinsed 1 or 2 cans whole peeled
tomatoes, chopped, juice reserved 3 14.5 -ounce cans of vegetable
broth.
Dash of salt and pepper.

Cooking Directions:
Boil the vegetable broth in a large pot.
Pour in the pasta and cook for 8 to 10 minutes, until the pasta is tender.
Pour oil into a small skillet.
Warm the oil over medium heat.
Add the garlic and onions to the skillet.
Sauté the onions and garlic. They must be tender and translucent.
Add the pasta.
Combine the tomatoes, basil, garbanzo beans, thyme, salt and pepper.
Stir over medium heat until the entire soup is warmed.

Serving Instructions, Tips & Variations: Serve with a side salad.
Heat well before serving.
Use small shell pasta for this dish.
If desired, add a bit of squash and zucchini. Cut the veggies into bite-
sized cubes. Sauté after you add the garlic and onions.