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 basil, oregeno, parsley, thyme, etc.)
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.