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Tomato Minestrone Soup

Dernière mise à jour : 26 mars 2018

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

  1. In a large pot, cook the carots, onion and garlic until al dente.

  2. Add the broth, water and italian tomatoes and bring it to a boil.

  3. Add the pasta and cook until al dente.

  4. 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

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