Chickpea and Pasta Soup
1 tsp    margarine  
1   medium onion, minced  
1/2 tsp    thyme, dried  
1   16 oz. can tomatoes, chopped  
2   cloves garlic, minced  
1   can beef broth  
1   can garbanzo beans, drained and rinsed  
1/2 cup    small pasta (shells, elbows, etc.), cooked al denta  
  fresh ground pepper  
  parmesan cheese  
1 Cook pasta. Meanwhile, in a large saucepan, melt margarine and cook onion with thyme, stirring, for 5 minutes.
2 Add the tomatoes, their juice, and the garlic. Simmer for 15 min., stirring occasionally.
3 Add broth and beans, and simmer, stirring occasionally, for another 15 minutes.
4 Add the pepper and pasta, 1 cup water and cook until the pasta is warm.
5 Serve with Parmesan sprinkled on top.
Servings: 4
 Recipe Source

Very good, easy to prepare.

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