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