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Minestrone with Chickpeas
1 recipe Tomato Soup Base 300g can chickpeas, drained 100g salami, diced 2 courgettes, diced 1 cup dried pasta shapes 1 cup water 1 tsp salt ground black pepper To serve: 4 tsp pesto or chopped parsley ¼ cup grated parmesan
© Annabel Langbein Media
Heat soup base in a large pot with all other ingredients except garnishes and simmer until pasta is tender, about 15 minutes. Check seasonings and adjust to taste. Mix in pesto or chopped parsley and grated parmesan.
Soup will keep in the fridge for 2-3 days or can be frozen.
Add other fresh seasonal vegetables as available, eg carrots, parsnips, pumpkin and onion.