Hearty Minestrone Soup (Print Version)
# Ingredients:
→ Veggies & Herbs
01 -
4 minced garlic cloves
02 -
1 chopped medium yellow onion
03 -
2 diced yellow potatoes
04 -
2 diced carrots
05 -
2 diced celery stalks
06 -
1 cup chopped fresh parsley
→ Shelf Staples
07 -
2 tsp dried oregano
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
5 cups vegetable stock
11 -
28 ounces canned chopped tomatoes
12 -
15 ounces canned chickpeas (or your favorite beans), rinsed
13 -
1 1/2 cups whole wheat pasta shells
# Instructions:
01 -
In a big pot, add your garlic and onion. Pour in 1-2 tablespoons of water and cook for around 3 minutes until everything softens up.
02 -
Toss in the carrots, celery, potatoes, oregano, plus the salt and pepper. Stir it on the heat for about 6 minutes until the carrots and potatoes start to soften.
03 -
Pour in the broth, tomatoes, chickpeas, and pasta. Bring to a boil, then drop the heat to let it gently bubble for another 12-15 minutes. After that, sprinkle the parsley before serving.
# Notes:
01 -
Comes from Sardinia originally
02 -
An easy way to pack in lots of veggies
03 -
Use your go-to beans if chickpeas aren't available