Canned Tomato and Chickpea Minestrone

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, canned tomato and chickpea minestrone. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Canned Tomato and Chickpea Minestrone is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Canned Tomato and Chickpea Minestrone is something which I’ve loved my entire life. They’re fine and they look fantastic.

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. Add the onion, celery, and carrots.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Get 1 can Canned tomatoes (whole)
  2. Take 1 pack Cooked chickpeas (garbanzo beans)
  3. Get 1⁄4 Carrot
  4. Prepare 1⁄2 Onion
  5. Make ready 100 grams Thinly sliced pork
  6. Prepare 1 tbsp Vegetable oil (or grapeseed oil)
  7. Get 250 ml plus Water
  8. Make ready 1 Soup stock cube (Maggi)
  9. Prepare 3 Bay leaves
  10. Get 80 ml plus White wine
  11. Prepare 1 shake Salt

This Chickpea Tomato Minestrone is chocked full of fresh vegetables and pasta which makes it a filling and flavorful weeknight dinner. And I'm back with another installment of my Throwback Thursday series where I make and re-photograph an old recipe. My archives are just crawling with my fantastic recipes that have been buried with time. I whipped up this Chickpea Tomato Minestrone the other.

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. Heat oil in large pot or Dutch oven over medium heat. Give everything a stir, place a lid on top, and allow it to come up to a simmer. Add vegetables, oil, spices, broth, water (or an extra cup of broth), crushed tomatoes, and bay leaves, to a large slow cooker.

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