Garbanzo Bean Soup


Garbanzo Bean Soup

Jane Brody's Good Food Book
This filling soup is great for nights when you need a healthy dinner without a lot of fuss. With just a few pantry staples, you’ll have a quick meal that will please everyone!
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American, Mediterranean
Servings 4
Calories 250 kcal


  • 1 tablespoon canola oil
  • 1 medium onion
  • 1/2 teaspoon dried thyme
  • 1 can (14.5-ounces) diced tomatoes
  • 2 cloves garlic
  • 2 cups low sodium beef broth
  • 1 can (15.5-ounces) garbanzo beans
  • 1/2 cup small pasta (such as elbows or shells)
  • 1/4 cup frozen corn, thawed
  • Shredded Parmesan cheese for garnish


  • Wipe off tops of cans. Do not drain tomatoes. Drain and rinse garbanzo beans.
  • Peel and chop onion and finely chop garlic.
  • In a large saucepan, heat oil. Add onion and thyme and stir until onion is tender, about 5 minutes.
  • Add tomatoes and chopped garlic. Reduce heat and simmer, covered, about 15 minutes.
  • Stir in broth, garbanzo beans, corn and pasta. Return to a simmer and cook about 10 minutes or until pasta is tender.
  • Ladle into bowls and garnish with shredded Parmesan cheese.


Smart Shopping Tips
  • Store brands of canned vegetables are usually a better bargain than national brands.
  • Beans are among the cheapest forms of protein you can buy.
  • When purchasing canned vegetables, check the label for “no salt added” or “reduced sodium” if available. Rinsing canned vegetables for three minutes reduces about half of the salt.
Cooking & Serving Tips:
  • Fresh, frozen or canned corn can be used in this recipe. A bag of frozen corn comes in handy when a recipe needs a little color and variety. Frozen vegetables allow you to use only what you need with less waste.
  • Use any small pasta such as elbow macaroni, small shells or ditalini pasta.
  • You can make this a vegetarian dish by using vegetable broth instead of beef.
  • Add some cooked meat like chicken or beef in step 5 for more servings and protein.
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