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“Fresh basil and thyme are really important in this soup, so be sure to use only fresh herbs.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till tender but not brown.
  2. Add vegetable, chicken, or beef broth- Bring to a boil.
  3. Stir in the pasta- Return to a boil.
  4. Cook for 10 to 12 minutes or till pasta is al dente (tender but still firm).
  5. Stir in undrained tomatoes and garbanzo beans- Heat through.
  6. Just before serving, stir in fresh basil and thyme.
  7. To serve, ladle soup into individual bowls and, if desired, garnish with fresh basil.

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