makes about 3 cups of sauce
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 small can tomato paste
1/2 cup organic vegetable broth
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
5 leaves fresh basil, cut into a chiffonade
1 can garbanzo beans
fine sea salt
freshly ground black pepper
1. Heat the olive oil over medium heat in a medium-sized saucepot.
2. Saute the onion and garlic until softened, about 3-4 minutes.
3. Add in the diced tomatoes and pasta sauce. Stir to combine the ingredients.
4. Stir in the vegetable broth.
5. Add in the parsley, oregano, and basil. Stir to combine.
6. Let sauce simmer on low for about 20 minutes.
7. Stir in the garbanzo beans and simmer for a couple more minutes.
8. Season with freshly ground black pepper and salt to taste.
9. Serve over your favorite pasta.