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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.

Annabel Langbein Minestrone with Chickpeas Recipe
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/
EMAIL PRINT
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.

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1 comments

I like this recipe! Thanks a lot! Try my favourite - Mushrooms Avocado Creamy Pasta https://greenann.com/recipe/mushrooms-avocado-pasta/ Vegan healthy recipe!)
BwarengaGriggs December 23, 2019
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