Garbanzo Tomato Pasta Soup

This soup is easy to make and we love it!  I love, love soup and could eat it every night for dinner, but hubby is less enthusiastic to make it a whole meal.  He would rather have it as an appetizer.  But if the soup is hardy enough, and I make some pumpernickel bread in the bread maker, he is a happy camper. I love soups that have lots of beans and ensure that I can get some of my daily requirement of protein.  This recipe is titled "Garbanzo" but you can use any type of beans really, and I often add a can of red kidney beans to this recipe along with the garbanzos.  This recipe makes a lot of soup, but if you have read other posts of mine,  we always have left overs the next night so that I only cook every second night.  We then freeze the rest in serving size containers.  A few weeks from now, thaw a couple of servings, add some fresh rolls and a salad and you have a third dinner out of one cooking session!

GARBANZO TOMATO PASTA SOUP

3  (14.5 oz) cans of vegetable broth, or 5-6 cups of vegetable broth in a carton
3/4 cup of small shell pasta (or any small pasta like macaroni)
1 Tbls of olive oil
1 cup of chopped onion
2 cloves of garlic minced
1 (15 oz) can of garbanzo beans...drained and rinsed
1 (15 oz) can of dark red kidney beans....drained and rinsed
1 (28 oz) can of chopped tomatoes....use the juice too
1/2 tsp of dried basil
1/2 tsp of dired thyme
salt and pepper to taste

In a large pot bring broth to a boil and add pasta and cook for 8-10 minutes.  Meanwhile in a small skillet heat oil and saute onions and garlic until the onions are translucent.  Stir the onions and garlic into the pasta pot (when the pasta has finished cooking).  Add the beans and spices.