Tried and True Minestrone
servings
Ingredients
- 1 1/2 cups pasta, tubetti or pasta of choice
- 2 tbsp olive oil
- 8 cups chicken broth, or vegetable; reduced sodium
- 6 cloves garlic, chopped
- 1 large onion, yellow; chopped
- 3 stalks celery, chopped
- 2 large carrot, chopped
- 1 tbsp thyme, fresh; chopped
- 1 19 oz can tomatoes, diced
- 1 can chickpeas, rinsed and drained, 19 fl oz
- 1 19 oz can white kidney (cannellini) beans, rinsed and drained
- 1 19 oz can kidney beans, red; rinsed and drained
- 2 medium zucchini, chopped
- 2 tsp pepper
- 1 tsp salt
Instructions
- Cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
- In a large saucepan on high, heat oil. Add garlic and saute 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 with salt to taste.
- Add cooked pasta and enjoy!
Comments
Wouldn’t it be better to use dried pulses rather than cans? This recipe alone uses 4 cans which must be more costly in terms of environmental pollution than the use of dried goods?
Hi, you can substitute dried pulses instead of the cans if you like. You will need a little more than 1 1/2 cup dry pulses per can.
Thanks
Where do you find 19 ounce cans?
I love minestrone soup. And it’s so easy to make it vegan.