Garbanzo Tomato Pasta Soup

Inspirational idea - after reading the reviews and recipe I knew I needed to kick the flavor up a bit. Most boxed broths need some help to improve flavor, so I sautéed onion, celery and carrots till soft added the garlic and a couple of bay leaves. Plus a few pepper corns and a teaspoon of Montreal Steak Seasoning. Then a box of vegetable broth. Cooked it down for about an hour. Discarded all solids then added the canned whole tomatoes. Once hot, in went the garbanzos and 5 minutes later a bunch of spinach and one sliced zucchini. The soup was crying for a bit of parmesan and crusty bread. The pasta was cooked separately and then added to the soup at the end. Of course this is no longer a quick soup unless you have a good flavorful broth to start with. Parsley or basil would have added nice color. Add salt and pepper to taste.

It's good. I used butter & sautéed the onion until soft, added garlic & cooked 1 more min & then added the other stuff. I used almost a full can of diced tomatoes, vegetable stock instead of water & added spinach to individual portions after it was done. Yes, I made some changes, but everyone has different taste preferences. I like solid base recipes you can tweak! :)

I'm a beginner at cooking but this seemed very easy to make, and it was! I used fresh garbanzos that I pre-made and I added a little bottled tomato (pasta) sauce the next day. Was good both with or without the tomato sauce. I also added a lot more garbanzos because I had them. I'm definitely making again.

everything went really well together ,taste delicious

This was really good! My husband is already asking me to make it again and double the recipe so there are more leftovers.

I love this recipe! It overall has a great hearty flavor, perfect for tomato lovers! I used a ready-to-serve vegetable soup instead of a veggie broth. This packaged vegetable pasta with different shapes caught my eye at the grocery and I just thought the mix of colors would look great for this soup. I also missed to saute the garlic and onions, I threw them directly on the boiling pot and left it for 10 minutes and it still had great flavor.

Incredibly easy, especially if you make it in the slow cooker like I did. I upped the spices and added oregano, and instead of 3 cans of broth, I used 2 cans then did not drain the tomatoes. Made for a tomatoey, richer base. I added the chickpeas about an hour prior to serving, and the pasta about 20 minutes before. I didn't bother cooking the pasta prior to putting it in; it cooks up in 15-20 mins from the heat of the soup. As another reviewer commented, cooking all day in the slow cooker increased the flavor in this soup. Thanks for the recipe!

I followed Wilemon's advice exactly, and the resulting soup was fresh and tasty--but not nearly as flavorful as I would like. I added a few drops of Sriracha sauce to the bowl, and my bland soup became one of the best soups that I have ever had!