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