Pasta Bean Soup - cooking recipe

Ingredients

2 c. sliced mushrooms
1 medium onion, chopped
2 cloves garlic
1 Tbsp. butter
2 (14 1/2 oz.) cans vegetable chicken or beef broth
1/2 c. small pasta shells
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can garbanzo beans, rinsed and drained
1/4 c. basil
1 Tbsp. fresh thyme

Preparation

In a large saucepan or Dutch oven, cook the mushrooms, onion and garlic in butter until tender, but not brown.
Add broth; bring to a boil.
Stir in pasta.
Return to boil.
Cook for 12 minutes or until pasta is al dente.
Stir in undrained tomatoes and garbanzo beans.
Heat through.
Just before serving, stir in fresh basil and thyme.
Makes 4 servings.