It's Lent and I'm Catholic so I've been making meatless Garbonzo Soup. It is high in protein, low in fat and very satisfying.
1 32 oz carton low sodium or salt free vegetable broth
1 small onion
1 16 oz can garbonzo beans, low sodium version preferred
1 28 oz can whole plum tomatoes
1 cup uncooked medium pasta shells
A few Tbsp 50/50 mix of canola and olive oil
Fresh garlic
Salt, pepper, oregano, basil
- Rinse garbonzo beans and reserve the beans. Discard the juice.
- Strain tomatos. Reserve 6 to 8 oz juice. Crush tomatoes into large chunks by hand.
- Thinly slice garlic and chop onion into 1/4" pieces. Saute onions and garlic in oil until the onions begin to turn clear. Remove from heat. Do not overcook or burn garlic.
- While onions are cooking, bring vegetable broth to a boil and cook the pasta shells in the broth. Do not drain or rinse the cooked shells. Just leave them in the pot with the broth.
- When shells are done add the cooked garlic and onions, tomatoes, reserved tomato juice (for a little color), garbonzo beans and salt/pepper/oregano/basil to taste.
- Bring mixture to a boil and serve hot with a large loaf of crusty bread.
-Tim-