| • | Soak the Garbanzo beans in enough water taken in a normal bowl for overnight.
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| • | Cook it in the morning. Keep aside.
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| • | Heat oil in a pan, add onion and garlic. Fry until onion changes tender.
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| • | Now add veggie stock, carrot, parsley leaves and pasta into it.
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| • | Bring soup to a boil, cover, and reduce the flame.
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| • | Simmer for 5 to 6 minutes or until the veggies are cooked.
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| • | Add tomato sauce and cooked garbanzo beans.
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| • | Add table salt and pepper to taste.
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| • | Simmer about 4 to 5 minutes or until flavors are blended.
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| • | Serve hot.
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