Easiest Way to Prepare Delicious Canned Tomato and Chickpea Minestrone

Canned Tomato and Chickpea Minestrone. This Chickpea Tomato Minestrone is a simple but flavorful soup ideal for weeknight cooking! Bring to a boil and then reduce to a simmer. I also always keep cans of chickpeas and cans of tomatoes in the pantry.

Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and.. Spring Minestrone Soup With Chickpeas, Spring Vegetable And Chickpea Minestrone-, Mom's Cold-season Chicken Soup. Watch as Audrey prepares one of her favorite recipes to warm the heart and soul, Chickpea Tomato Minestrone Soup. You can cook Canned Tomato and Chickpea Minestrone using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Canned Tomato and Chickpea Minestrone

1. It's 1 can of Canned tomatoes (whole).
2. Prepare 1 of pack Cooked chickpeas (garbanzo beans).
3. It's 1/4 of Carrot.
4. Prepare 1/2 of Onion.
5. Prepare 100 grams of Thinly sliced pork.
6. It's 1 tbsp of Vegetable oil (or grapeseed oil).
7. You need 250 ml of plus Water.
8. Prepare 1 of Soup stock cube (Maggi).
9. Prepare 3 of Bay leaves.
10. You need 80 ml of plus White wine.
11. You need 1 of shake Salt.

Audrey Grove is the Director of Community. Minestrone Soup is a classic Italian soup that is hearty, healthy, and perfect for lunch or dinner on a cold day. Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, healthy, and comforting minestrone soup recipe because it is one of my favorite winter time meals.

Canned Tomato and Chickpea Minestrone step by step

1. Prepare the packaged chickpeas and canned tomatoes. Open the canned tomatoes out into a bowl, and crush them with your hands..
2. Throw out the liquid in the chickpea packet, drain the chickpeas into a colander and rinse quickly..
3. Sauté the onion and carrot in grapeseed (or vegetable) oil. Transfer them to a pot. Add the water, soup stock cube, and bay leaves and simmer..
4. Add the pork and simmer for 10 minutes..
5. Add the chickpeas, tomatoes, and white wine, and simmer for another 10 minutes or so. Evaporate the alcohol in the wine..
6. A dry white wine is best. The wine elminates any canned/packaged flavor from the ingredients..
7. Just before the soup is done, add some tasty green leaves or herbs. (Optional).
8. The soup looks lovely in a white bowl..
9. The soup is a beautiful orange color from the chickpea simmering liquid and the red tomatoes..
10. Red wine will darken the tomatoes, so be sure to use white wine..

This Italian-grandma-inspired soup gets a boost of healthful protein from cooked chickpeas. Note on canned chickpeas & celery: Canned chickpeas are low FODMAP because the GOS and fructans are water soluble, and they leach out of the chickpeas and into the water. Just make sure you rinse the chickpeas well before using. This classic minestrone boasts hearty vegetables in a tomato-herb broth, finished Pasta can absorb a lot of the broth, especially if you're storing leftovers or freezing the soup, making it mushy. This soup will thicken in the refrigerator as the residual heat of the broth continues.