Minestrone with chickpeas

Still think that vegetable soup cannot be satisfying and appetizing? Then try this simple Italian chowder with beans, pasta and rich tomato broth.

Ingredients

• Onion 1 piece
• Carrot 2-3 pieces
• Celery 2 stems
• Garlic 4 cloves
• Olive oil 2 tbsp. spoons
• Italian Herb Blend 1 tsp
• Salt taste
• Ground black pepper taste
• Tomatoes in their own juice 900 g
• Vegetable broth 1 l
• Water 240 ml
• Bay leaf 1 piece
• Fine paste 100 g
• Canned or boiled chickpeas 400 g

Directions

1. Cut onions, carrots and celery into small cubes. Chop the garlic finely.
2. Heat olive oil in a saucepan. Saute the onions, carrots and celery until tender, 5-7 minutes.
3. Add garlic, herbal mixture, salt and pepper to taste. Stir and cook for another 1 minute.
4. Chop the tomatoes with a blender and add to the pan along with the stock, water and bay leaf.
5. Bring to a boil and add the pasta and chickpeas without liquid to the saucepan. Cook the soup over low heat for 10-15 minutes, stirring occasionally.
6. When the paste is soft, remove the soup from the heat and remove the bay leaf. Sprinkle the minestrone with grated Parmesan and chopped basil, if desired.