Minestrone with Chickpeas

This soup is a great family meal and a handy way to use up leftovers from the fridge. You can throw in cooked pasta shapes and any kind of beans or vegetables.

Nick Tresidder

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Minestrone with Chickpeas
1 recipe Tomato Soup Base 


300g can chickpeas / garbanzo beans, 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 
https://www.annabel-langbein.com/recipes/minestrone-with-chickpeas/29/

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Prep time:: 10 mins
Cook time:: 15 mins
Serves:: 4

1 recipe Tomato Soup Base
300g can chickpeas / garbanzo beans, 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

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.

Variation:

Add other fresh seasonal vegetables as available, such as carrots, parsnips, pumpkin and onion.