Garbanzo Bean Soup with Tomatoes and Pasta

This garbanzo bean soup is full of fiber and protein which keeps you full longer. It's also low in fat and calories and has simple delicious rustic flavors. #vegan (ordinaryvegan.net)

Before we discuss this incredibly delicious garbanzo bean soup,  I want to talk about the connection between veganism and the beautiful phrase – personal liberation.

Personal liberation is a term from the ancient sage Shantideva.  Shantideva was an 8th-century Indian Buddhist scholar who authored a poem called “The Way of the Bodhisattva”.  According to this spiritual and inspiring poem, it is our state of mind that determines whether we live in misery or bliss, and achieve personal liberation.

He says we have an innate ability to free ourselves, and the shift occurs once we understand karma. When we have a complete understanding of karma, we accept the actions of our body, speech and mind and understand the consequences. We will then be motivated to act, speak and think in ways that benefit us and others, rather than harm us.

Becoming vegan is a giant step to creating good karma and personal liberation. When you are no longer involved with unnecessary cruelty to animals, your karma changes. All that good energy you put out will come back to you two-fold. When I tell people that becoming vegan will change their life, this is exactly what I mean.  Always remember, there is no escape from one’s karma. Now on to food.

I keep telling our vegans in training to keep it simple,  and I am listening too! This week I made a garbanzo bean soup with tomatoes and pasta that took me 20 minutes, start to finish.  Hope you enjoy this easy, healthy, plant-based garbanzo bean and tomato soup as much as I did.

This garbanzo bean soup is full of fiber and protein which keeps you full longer. It's also low in fat and calories and has simple delicious rustic flavors. #vegan (ordinaryvegan.net)

Garbanzo Bean Soup with Tomatoes & Pasta

This garbanzo bean soup is full of fiber and protein which keeps you full longer. It's also low in fat and calories and has simple delicious rustic flavors. #vegan (ordinaryvegan.net)

4.7 from 10 reviews
Garbanzo Bean & Tomato Soup
 
Author:
Serves: 4-6
Ingredients
  • 2 15-ounce cans organic, low-salt garbanzo beans (drained and rinsed)
  • 3-5 cups vegetable stock
  • 1 cup orzo or any small pasta
  • 2 teaspoons extra-virgin olive oil
  • 1 28-ounce can low-salt diced tomatoes (or crushed)
  • 4 garlic cloves, minced
  • 3 shallots, minced (or one leek)
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • freshly ground pepper
  • ¼ tsp red pepper flakes
Instructions
  1. In a large soup pot or stockpot, heat the olive oil. Add the shallots and garlic and saute for about 2-3 minutes until soft. Add the seasoning, garbanzo beans, tomatoes, pasta and vegetable stock (use 3-5 cups of vegetable stock depending on how much liquid you like in your soup). Cook until orzo is al-dente, approximately 10 minutes. Taste and adjust the seasoning. Ladle the soup in to bowls and serve with crunchy bread and something green.
  2. For a thicker soup, transfer about 2 cups of the soup to a blender or food processor and blend until smooth. Return the puree to the pot.

 

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Comments

  1. Sounds nice and easy and delicious. Thanks.

    • It is easy =) and so good.. I added alittle more thyme & basil .. then added alittle turmeric for spice and more good health benefits.. also did the blending of 2 cups to make it a bit thicker. It was so good !!

      Thank you Ordinary Vegan the recipe !!

  2. Sounds yummy!! Thank you so much 🙂 I love your page, GOD bless you.

  3. Easy. Simple. Delicious. Nutritious. Thank you for this recipe, which is my newest fave!

  4. Debbie Baczewski says:

    This recipe was so quick and easy and tasty. I will be making it again. The only thing I changed was I used dried herbs instead of fresh. Next time I will try fresh herbs.

  5. Nice and easy. I did add other spices and herbs including marjoram, sage, fresh chives and parley, and gr. mustard. Instead of Orzo, Barley also works well. Next time I’m going to use white kidney beans. without the orzo and beans it makes a great tomato base for about any type of beans or grains you would wish to add. Love your site!

  6. Made this today but without the garbanzos. Absolutely amazing!!!

  7. Added some red chilli pepper flakes to the soup- added just the right amount of kick! I would definitely make this again, it was so simple!!

  8. I just love your recipes and this one certainly didn’t disappoint! Soooo good, I couldn’t stop eating it! (Ok, I stopped after three servings) 🙂

  9. This recipe is delicious! the only thing I did change was the use of the orzo. Since I have a gluten sensitivity I stay away from pasta, so I had left over quinoa and used that. This soup hit the spot in all the right places. I’m definitely making it again! Enjoy 🙂

  10. Would the pasta get mushy if you choose to make this ahead of time?

    • Nancy Montuori says:

      Hi Emily – the pasta is definitely soft. If you like it al dente, I would cook it seperate and add to your steaming bowl of soup. Hope you enjoy it and thanks for being part of our community!

  11. Evelyn says:

    Save the drained canned bean liquid for vegan “meringue.”

  12. Hi, Nancy:

    I’ve never met one of your recipes that I didn’t love.

    But a request:

    What are the possiblities of includinng nutritional information?

    Many of us keep a food diary, and I always appreciate when a blogger helps ou.

    Garbanzo soup with tomatoes and pasta is tonight’s dinner; looking forward!

    • Yes Judi – you are right – that is an older recipe but I have been conscious of that this year. I will update. Thanks for the heads up and thanks for being part of our community!

  13. Delicious !! make it again tonight for my family.

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