Pasta Bean Soup

Ingredients

• 2 cups sliced fresh mushrooms (we like cremini)
• 1 medium onion
• 2 garlic cloves
• 1 tablespoon olive oil

• 1 (32 ounce) box vegetable broth
• 1/2 cup small shell pasta
• 1 teaspoon italian seasoning mix (or mix of dried oregano and basil)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 1 (16 ounce) can diced tomatoes (the kind with garlic & oil adds a nice flavor)

• 1 (15 ounce) can garbanzo beans, rinsed & drained
• parmesan cheese, for serving

Directions

1. 1

   In a large saucepan or Dutch oven heat oil over medium-high heat. Cook the mushrooms, onion and garlic until tender, but not brown. Add vegetable broth and bring to boil. Stir in pasta and return to boil. Cook for 10-12 minutes or until pasta is al dente. Stir in spices, salt, pepper, undrained tomatoes and garbanzo beans. Heat through. Adjust seasonings to taste.

2. 2

   Just before serving, add Parmesan if desired.