Skip to content

Tried & True Minestrone

A delicious Italian soup that’s also nutritious, thanks to a hearty helping of chickpeas and beans.

Ingredients

  • 1 1/2 cups (375 mL) tubetti or pasta of choice
  • 4 Tbsp (60 mL) canola oil, divided
  • 6 cloves garlic, chopped
  • 1 large yellow onion
  • 3 stalks celery, chopped
  • 2 large carrots
  • 1 Tbsp (15 mL) fresh thyme, chopped
  • 19 fl oz (540 mL) canned diced tomatoes
  • 2 cups (500 mL) cooked chickpeas (or 19 fl oz/540 mL can, drained & rinsed)
  • 2 cups (500 mL) cooked white kidney beans (or 19 fl oz/540 mL can, drained & rinsed)
  • 2 cups (500 mL) cooked red kidney beans (or 19 fl oz/540 mL can, drained & rinsed)
  • 2 medium zucchini, chopped
  • 8 cups (2 L) reduced-sodium chicken or veggie broth
  • 2 tsp (10 mL) pepper
  • 1 tsp (5 mL) salt

Directions

Cook pasta according to directions on package. Cook until al dente, drain and toss with 1-2 Tbsp oil. Set aside. In a large saucepan on high, heat remaining oil. Add garlic and sauté until golden. Lower heat to medium adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes.

Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini. Add chicken stock and bring to a boil. Lower heat and simmer for 15-20 minutes, skimming foam from top. Season well with pepper and sprinkle salt to taste. Add cooked pasta and enjoy.

Recipe & photo courtesy of Pulse Canada.

Reviews [0]

There haven't been any reviews yet. Be the first to try it and share your thoughts!