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Ingredients (use vegan versions):
- 12 oz. (about 2 cups) sliced fresh mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth or bullion
- 1/2 cup small pasta
- 16 oz. can diced tomatoes
- 15 oz. can garbanzo
| | beans (chick peas), rinsed and drained
about 1/4 cup of any chopped fresh herb(s) of your choice:
(such as bazil, oregeno, parsley, thyme, etc.)
Directions:
In a soup pot saute mushrooms, onion, and garlic in oil until tender.
Add broth and bring to a boil. Stir in pasta and cook until pasta is
al dente. Stir in tomatoes (undrained) and garbanzo beans; heat
through. Just before serving stir in fresh herbs.
Serves: 4
Preparation time: 30 mins
Nutrition Information: 9 grams protein, 38 grams carbohydrate and 6 grams
fat
more Free recipe and All Free recipe | |
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