Canned Tomato and Chickpea Minestrone
Canned Tomato and Chickpea Minestrone

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, canned tomato and chickpea minestrone. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Canned Tomato and Chickpea Minestrone is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Canned Tomato and Chickpea Minestrone is something which I have loved my entire life.

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 recipe, we must 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. Prepare 1 can Canned tomatoes (whole)
  2. Get 1 pack Cooked chickpeas (garbanzo beans)
  3. Make ready 1/4 Carrot
  4. Take 1/2 Onion
  5. Get 100 grams Thinly sliced pork
  6. Make ready 1 tbsp Vegetable oil (or grapeseed oil)
  7. Prepare 250 ml plus Water
  8. Get 1 Soup stock cube (Maggi)
  9. Make ready 3 Bay leaves
  10. Prepare 80 ml plus White wine
  11. Take 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. Red Wine - wine adds a good layer of flavour. Building blocks, like in the chickpea noodle soup.

So that is going to wrap it up with this exceptional 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’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!