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
Instructions
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.
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 https://ordinaryvegan.net/?p=36703