Food, Recipes

Italian Recipe Can Help To Solve Your Dinner Problem

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Weekend night cooking is always great sound Today the good news is that there is the ton of one-pot and -pan recipe to save us all from the dreaded dish-duty woes. For this night, you all want comfort pasta or some vegetable in one dish so try this one- keep scrolling to see how to make “CHICKPEA MINESTRONE”.

INGREDIENTS

  • 1 large sweet onion, diced
  • 3 medium carrots, sliced
  • 3 tablespoons olive oil
  • 3 bay leaves
  • 15 oz can be chickpeas, drained and rinsed
  • 3 cloves garlic, crushed
  • 2 large stalks celery, chopped
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon oregano
  • 15oz can kidney beans, drained and rinsed
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 28 oz cans of diced plum tomatoes
  • 3 1/2 cups vegetable broth
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups torchiette or pasta of your choice
  • 4 cups spinach
  • 1 cup peas (frozen or fresh)
  • Chopped flat leaf parsley, garnish

INSTRUCTIONS

Step 1- Take a large soup pot and fry onions over medium-low heat in 3 tablespoons of olive oil and a generous pinch of salt.

Step 2- Cook onions until they are soft and yellow about 5 minutes.

Step 3- when onions cooked add garlic and cook for an additional two minutes. Cook careful not to burn garlic and stirring often.

Step 4- Add celery and carrots to the pot, continue to cook for an additional 5 minutes, stirring often.

Step 5- Add bay leaves, basil, oregano, thyme, red pepper flakes, black pepper, and salt. Add tomatoes, kidney beans, vegetable broth, and chickpeas to pot. Combine well.

Step 6- For 20 minute Simmer covered over low heat.

Step 7- Add pasta and cook until noodles are soft around 10 – 15 minutes. (If using a gluten free noodle cook separately and add to soup at the end)

Step 8- Add in spinach and peas, stirring until peas cook.

At last garnish with parsley and serve immediately!

image source:pinterest.com

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