Pasta And Bean Soup

• 2 cups ditalini or small pasta shells
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, lightly crushed
• 3 cups tomato sauce
• 2 cups low-sodium vegetable broth or chicken broth
• 1 (10 oz.) package frozen broccoli florets, thawed and chopped
• 1 (10 oz.) package frozen peas
• 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed

1. In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes. Drain in a colander.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chickpeas. Bring to a boil, then cover, reduce heat and simmer gently for 10 minutes. Stir in pasta. Serve with cheese toasts (see instructions below), if desired.

pasta shells, extravirgin olive oil, onion, clove garlic, tomato sauce, vegetable broth, frozen broccoli, frozen peas, chickpeas

Taken from www.myrecipes.com/recipe/pasta-bean-soup (may not work)