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Wash, peel, and chop onion. Peel and mince garlic cloves.
Heat oil in a large saucepan. Add onion and garlic, and cook over medium low heat for 5 minutes.
Add broth, tomatoes, and water to saucepan. Stir in garbanzo beans, carrots, and seasonings.
Cook on medium high heat about 5 minutes.
Stir in pasta and zucchini. Reduce heat to medium low. Simmer about 10 minutes or until the pasta is tender. This recipe tastes better the next day.
Serve immediately or refrigerate. Serves: 8. Serving size: 1¼ cups. Cost per serving: $0.51.
University of Wisconsin ~ Cooperative Extension in conjunction with Iowa State University ~ University Extension.
Find this recipe at Iowa State University Extension's Spend Smart. Eat Smart. website at extension.isstate.edu/foodsavings.