In my childhood, my mom used to make a Minestrone soup with parmesan. I hated the strong taste. When I found this recipe, I made peace with Minestrone.
Plus: Soup is always comforting in winter.
Plus X 2: This recipe is freezable.
Ingredients
2 diced carots
1 diced onion
2 chopped garlic cloves
2 cans (796 ml each) italian style tomatoes
3 cups vegetable broth
2 cups hot water
3/4 cup (180 ml) shell-shaped pasta
3 zucchinis, diced
3 cups chickpeas, rinsed and drained
Salt and pepper
Preparation
In a large pot, cook the carots, onion and garlic until al dente.
Add the broth, water and italian tomatoes and bring it to a boil.
Add the pasta and cook until al dente.
Add the zucchinis and chickpeas. Bring to a boil and cook for about 2 minutes. Add broth, if needed.
Recipe inspired by Ricardo : https://www.ricardocuisine.com/en/recipes/4954-tomato-minestrone-soup