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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe from a Better Homes & Garden cookbook I dredged up recently. I modified just a little and was inspired to post the recipe as it won over my picky five-year old. The soup is nutritious, super easy to make and, with prep time included, can be made in about 20 minutes. Ingredients:
2 cups sliced fresh mushrooms (we like cremini) |
1 medium onion |
2 garlic cloves |
1 tablespoon olive oil |
1 (32 ounce) box vegetable broth |
1/2 cup small shell pasta |
1 teaspoon italian seasoning mix (or mix of dried oregano and basil) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (16 ounce) can diced tomatoes (the kind with garlic & oil adds a nice flavor) |
1 (15 ounce) can garbanzo beans, rinsed & drained |
parmesan cheese, for serving |
Directions:
1. In a large saucepan or Dutch oven heat oil over medium-high heat. Cook the mushrooms, onion and garlic until tender, but not brown. Add vegetable broth and bring to boil. Stir in pasta and return to boil. Cook for 10-12 minutes or until pasta is al dente. Stir in spices, salt, pepper, undrained tomatoes and garbanzo beans. Heat through. Adjust seasonings to taste.
2. Just before serving, add Parmesan if desired.
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