Canned Tomato and Chickpea Minestrone
Canned Tomato and Chickpea Minestrone

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, canned tomato and chickpea minestrone. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for 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.

Canned Tomato and Chickpea Minestrone is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Canned Tomato and Chickpea Minestrone is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook canned tomato and chickpea minestrone using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Canned Tomato and Chickpea Minestrone:
  1. Take 1 can Canned tomatoes (whole)
  2. Make ready 1 pack Cooked chickpeas (garbanzo beans)
  3. Prepare 1/4 Carrot
  4. Make ready 1/2 Onion
  5. Take 100 grams Thinly sliced pork
  6. Get 1 tbsp Vegetable oil (or grapeseed oil)
  7. Take 250 ml plus Water
  8. Make ready 1 Soup stock cube (Maggi)
  9. Prepare 3 Bay leaves
  10. Prepare 80 ml plus White wine
  11. Make ready 1 shake Salt

Chickpeas make for great soups, grain bowls, and dips while canned tomatoes can be whipped into pastas, pizza, and soups. HOW TO STORE AND FREEZE LEFTOVERS. We tend to make a batch for dinner then it becomes lunch for the next few days. And I'm back with another installment of my Throwback Thursday series where I make and re-photograph an old recipe.

Steps to make Canned Tomato and Chickpea Minestrone:
  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.

My archives are just crawling with my fantastic recipes that have been buried with time. I whipped up this Chickpea Tomato Minestrone the other. Then add the canned tomatoes, low FODMAP stock, hot water, diced zucchinis, spinach leaves, and chickpeas. Measure out the pasta and roughly chop the basil (leaves and stalks). If using tomato sauce it is more a tomato soup with vegetables than minestrone soup.

So that’s going to wrap this up for this special food canned tomato and chickpea minestrone recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!