Garbanzo Bean and Pasta Soup- Meatless Monday

I am preparing for meatless Monday again. This week we are having a soup with garbanzo beans. The beans are something a bit different, but have a great taste and provide a lot of protien. If you go to find them in the store- they are called garbanzo beans or chickpeas. It is the same ingedient used to make hummas (one of my personal favorites). If you buy them canned you will want two cans. One thing to think about- canned beans contain much higher levels of sodium than dried beans, but when you forget to soak the beans the night before, the cans can be a lifesaver. Anyway, have a good week. ksg

INGREDIENTS
1 4 cup box of vegetable broth
1 28 oz. can of diced tomatoes
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of Italian seasoning
1 bag of garbanzo beans (soaked overnight)
1 cup of small shell pasta
Salt and Pepper to Taste


DIRECTIONS
Mix all ingredients, except pasta, in the crockpot. Turn on low for 6 to 8 hours. 45 minutes prior to serving, stir in pasta. Serve with cheese on top and a side of bread.