Yield
Makes 8 cups; 4 to 6 main-dish servings

Valarie Donnelly concocted this garbanzo soup primarily from pantry ingredients one night when she was short on time. She was so pleased with the result that she has made it many times since then.

How to Make It

Step 1

Pour oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and garlic and stir often until onion is limp, about 6 minutes.

Step 2

Add chicken broth, vinegar, tomatoes, garbanzos, parsley, basil, and oregano. Bring to a boil and add pasta; cook, stirring occasionally, until pasta is tender to bite, about 10 minutes. Add salt and pepper to taste.

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