![](https://cdn.statically.io/img/www.allrecipes.com/thmb/lCkSh92Ex2LPlnXIzma7EqzBn6c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2226780-9de18979aa8749f082e3bffd3c771bd0.jpg)
Ingredients
-
3 (14.5 ounce) cans vegetable broth
-
¾ cup small seashell pasta
-
1 tablespoon olive oil
-
1 onion, chopped
-
2 cloves garlic, minced
-
1 (15 ounce) can garbanzo beans, drained and rinsed
-
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
-
½ teaspoon dried basil
-
½ teaspoon dried thyme
-
salt and pepper to taste
Directions
-
Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
-
Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Nutrition Facts (per serving)
276 | Calories |
6g | Fat |
49g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 276 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 4% |
Sodium 1699mg | 74% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 8g | 28% |
Total Sugars 11g | |
Protein 10g | 19% |
Vitamin C 23mg | 25% |
Calcium 129mg | 10% |
Iron 4mg | 24% |
Potassium 583mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.