Minestrone has always been one of my favourites and this variation has chickpeas instead of kidney beans. It made a hearty pot so I'll be eating it for the next week!
So, now down to the important stuff - what's in this that makes it so darn good!
I N G R E D I E N T S adapted from Kitchen Daily
splash of olive oil
one medium onion
three stalks of celery
two carrots
three garlic cloves, minced
two tbsp tomato paste
28oz can diced tomatoes (with liquid)
900ml vegetable broth
dash of dried oregano
one heaping cup pasta of your choice (I like shells because then stuff gets stuck in them!)
one can chickpeas, drained
one bunch swiss chard, chopped
salt and pepper, to taste
1. In a large stockpot, heat oil over medium heat. Add in onions, celery and carrots and sauté until soft. Add in garlic and sauté for one more minute.
2. Add tomato paste, broth and tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes.
3. Add chickpeas and pasta and simmer for another 10-15 minutes until pasta is tender.
4. Add in coarsely chopped swiss chard and simmer for 1-2 minutes, until swiss chard is wilted.
5. Remove from heat and add s&p to taste - serve with parmesan and enjoy!
It really is a big bowl of comfort food. Warm soup, all the vegetables, the gooey cheese. Plus it all comes together in about 40 minutes total so it makes for a perfect weeknight meal!
This is just the beginning of soup season for us. I have a ton of stuff up my sleeve as we lead up to Christmas, so stay tuned!
Stay warm, friends!
Emily!!! I've had this recipe saved forever and finally got around to making it yesterday. Verdict: Deeeeelicious! Thanks for sharing and hope all is well :) <3
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