Canned Tomato and Chickpea Minestrone
I made a minestrone using chickpeas.
The soup tastes better if the ingredients retain their texture, so they are just simmered briefly. It's only simmered for 10 minutes up to the point when the chickpeas are added, and for just another 10 minutes or so after that. I added a tiny bit of oregano because the pre-packaged smell of the chickpeas bothered me a bit. Recipe by masayukiz
Canned Tomato and Chickpea Minestrone
I made a minestrone using chickpeas.
The soup tastes better if the ingredients retain their texture, so they are just simmered briefly. It's only simmered for 10 minutes up to the point when the chickpeas are added, and for just another 10 minutes or so after that. I added a tiny bit of oregano because the pre-packaged smell of the chickpeas bothered me a bit. Recipe by masayukiz
Cooking Instructions
- 1
Prepare the packaged chickpeas and canned tomatoes. Open the canned tomatoes out into a bowl, and crush them with your hands.
- 2
Throw out the liquid in the chickpea packet, drain the chickpeas into a colander and rinse quickly.
- 3
Sauté the onion and carrot in grapeseed (or vegetable) oil. Transfer them to a pot. Add the water, soup stock cube, and bay leaves and simmer.
- 4
Add the pork and simmer for 10 minutes.
- 5
Add the chickpeas, tomatoes, and white wine, and simmer for another 10 minutes or so. Evaporate the alcohol in the wine.
- 6
A dry white wine is best. The wine elminates any canned/packaged flavor from the ingredients.
- 7
Just before the soup is done, add some tasty green leaves or herbs. (Optional)
- 8
The soup looks lovely in a white bowl.
- 9
The soup is a beautiful orange color from the chickpea simmering liquid and the red tomatoes.
- 10
Red wine will darken the tomatoes, so be sure to use white wine.
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