Tomato Minestrone Soup

In my childhood, my mom used to make a Minestrone soup with parmesan. I hated the strong taste. When I found this recipe, I made peace with Minestrone.

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Plus: Soup is always comforting in winter.

Plus X 2: This recipe is freezable.

Servings: 10

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  • 2 diced carots

  • 1 diced onion

  • 2 chopped garlic cloves

  • 2 cans (796 ml each) italian style tomatoes

  • 3 cups vegetable broth

  • 2 cups hot water

  • 3/4 cup (180 ml) shell-shaped pasta

  • 3 zucchinis, diced

  • 3 cups chickpeas (can or cooked)

  • Salt and pepper


  1. In a large pot, cook the carots, onion and garlic until al dente.

  2. Add the broth, water and italian tomatoes and bring it to a boil.

  3. Add the pasta and cook until al dente.

  4. Add the zucchinis and chickpeas. Bring to a boil and cook for about 2 minutes. Add broth, if needed.

Recipe inspired by Ricardo :