Garbanzo Bean Soup
Garbanzo Bean Soup
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!
- 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.
- 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.