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.
Plus: Soup is always comforting in winter.
Plus X 2: This recipe is freezable.
- 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
In a large pot, cook the carots, onion and garlic until al dente.
Add the broth, water and italian tomatoes and bring it to a boil.
Add the pasta and cook until al dente.
Add the zucchinis and chickpeas. Bring to a boil and cook for about 2 minutes. Add broth, if needed.
Recipe inspired by Ricardo : https://www.ricardocuisine.com/en/recipes/4954-tomato-minestrone-soup