Minestrone soup with chickpeas
Background
This vegan minestrone soup with chickpeas is healthy and hearty, a perfect immune booster. Minestrone soup is normally made with small or medium sized shell pasta, but you can use other types, even gluten-free varieties. If you don’t follow a vegan diet, serve it with Parmesan.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion
- 3 cloves garlic
- 2 stalks celery
- 2 carrots
- 1 tsp dried oregano or marjoram or Italina mixed herbs
- 1 L vegetable stock
- 1 tin chopped tomatoes
- 1 tin chickpeas, drained and rinsed
- 1 cup dried pasta of your choice
- 2 Tbsp chopped parsley
- Salt & pepper
Instructions
- Finely chop the onion and garlic, then dice the carrot and celery .
- In a large, heavy-based pot, heat the oil, then gently sauté the onion for 5 minutes until soft, then add the garlic, carrot and celery pieces. Add the dried herbs, then gently sweat the vegetables over low heat for about 5 minutes.
- Add the vegetable stock, tinned tomatoes and bring to a boil.
- Add the pasta and bring to the boil again, then simmer uncovered for 10-12 minutes.
- Add the chickpeas and warm through. Season with freshly ground peppercorn and salt if needed.
- Serve with fresh parsley and grated Parmesan scattered on top.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Pasta - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Other Pulses - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - Nut Free - Vegan - Vegetarian
- Skill Levels: - Easy
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