• 12 oz. (about 2 cups) sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth or bullion
  • 1/2 cup small pasta
  • 16 oz. can diced tomatoes
  • 15 oz. can garbanzo beans (chick peas), rinsed and drained
  • about 1/4 cup of any chopped fresh herb(s) of your choice:
  • (such as bazil, oregeno, parsley, thyme, etc.)


In a soup pot saute mushrooms, onion, and garlic in oil until tender. Add broth and bring to a boil. Stir in pasta and cook until pasta is al dente. Stir in tomatoes (undrained) and garbanzo beans; heat through. Just before serving stir in fresh herbs.

Serves: 4

Preparation time: 30 mins

Nutrition Information: 9 grams protein, 38 grams carbohydrate and 6