Ingredients:

• 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.)

Directions:

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