Garbanzo Bean & Tomato Soup
Serves: 4-6
  • 2 15-ounce cans organic, low-salt garbanzo beans (drained and rinsed)
  • 3-5 cups vegetable stock
  • 1 cup orzo or any small pasta
  • 2 teaspoons extra-virgin olive oil
  • 1 28-ounce can low-salt diced tomatoes (or crushed)
  • 4 garlic cloves, minced
  • 3 shallots, minced (or one leek)
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • freshly ground pepper
  • ¼ tsp red pepper flakes
  1. In a large soup pot or stockpot, heat the olive oil. Add the shallots and garlic and saute for about 2-3 minutes until soft. Add the seasoning, garbanzo beans, tomatoes, pasta and vegetable stock (use 3-5 cups of vegetable stock depending on how much liquid you like in your soup). Cook until orzo is al-dente, approximately 10 minutes. Taste and adjust the seasoning. Ladle the soup in to bowls and serve with crunchy bread and something green.
  2. For a thicker soup, transfer about 2 cups of the soup to a blender or food processor and blend until smooth. Return the puree to the pot.
Recipe by Ordinary Vegan at