Hearty Vegetarian Minestrone Soup
Some people say
minestrone was first cooked in the 1600s while others say it is
older than the Romans. Regardless of when it was invented, the
hearty soup is one of our favourite comfort foods. So why not warm
up, and load up on vegetables this winter with our delicious
vegetable minestrone soup?
1 teaspoon olive oil
1 medium onion, chopped
5 celery stalks, chopped
3 large carrots, chopped
4 garlic cloves, crushed and minced
2 tablespoons salt reduced tomato paste
1 cup of salt reduced vegetable stock
3 cups water
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup of pasta spirals or bow ties
1 400g can reduced salt chickpeas - drained and rinsed
- Cut up onion, celery and carrot into small pieces.
- In a large soup pot over medium heat, add the olive oil,
onions, celery and carrots. Sauté for 4-5 minutes until the onion
softens. Add the garlic.
- Add the tomato paste, stock, water, basil and oregano. Bring to
the boil, then reduce to a simmer for 20 minutes.
- Add the pasta and chickpeas, cook for another 10-12 minutes
until the pasta softens.
- Season with pepper.