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”.
- 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
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!