Pasta-Bean Soup

2 c sliced mushrooms
1 chopped onion
2 cloves garlic
1 T margarine or butter
2 14.5 oz cans of veggie broth
1/2 cup small pasta shells
16 oz can tomatoes
15 oz can chick peas, rinsed and drained
1/4 c snipped fresh basil
1 T snipped fresh thyme
1 can tomato paste

Cook mushrooms, onion, garlic, in margarine. Add broth, bring toa boil. Stir in pasta, return to a boil. Cook 10-12 minutes or untilpasta is al dente. Stir in undrained tomatoes and pasta and chick peas. Heat through. Stir in fresh basil and thyme right before serving.