 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Fresh basil and thyme are really important in this soup, so be sure to use only fresh herbs. Ingredients:
2 cups sliced fresh mushrooms |
1 medium onion, chopped (1/2 cup) |
2 garlic cloves, minced |
1 tablespoon margarine or 1 tablespoon butter |
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth |
1/2 cup small shell pasta |
1 (16 ounce) can tomatoes, cut up |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1/4 cup snipped fresh basil |
1 tablespoon snipped fresh thyme |
fresh basil sprig (optional) |
Directions:
1. In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till tender but not brown.
2. Add vegetable, chicken, or beef broth- Bring to a boil.
3. Stir in the pasta- Return to a boil.
4. Cook for 10 to 12 minutes or till pasta is al dente (tender but still firm).
5. Stir in undrained tomatoes and garbanzo beans- Heat through.
6. Just before serving, stir in fresh basil and thyme.
7. To serve, ladle soup into individual bowls and, if desired, garnish with fresh basil.
|
|