Today I propose to try a dish from Italian cuisine. Minestrone with chickpeas - seasonal vegetable soup with pasta. According to my recipe, it turns out thick, satisfying and very tasty.

Ingredients

• Olive oil - 2 tbsp. spoons (for frying) Onions - 150 Grams Garlic - 4 Cloves Carrots - 2 Pieces Celery - 3 Pieces (stem) Chopped tomatoes - 400 Grams Fresh thyme - 2 Pieces (twigs) Chickpeas - 400 Grams (canned or boiled) Vegetable broth - 1 Liter Basil - 1 Teaspoon (dried) Cheese - To taste (optional) Fine paste - 100-120 Grams

Directions

1. Prepare all ingredients. Heat vegetable oil in a saucepan and fry the onion and garlic until soft. Add thinly sliced ​​celery and carrots.
2. Cook for another 5 minutes, stirring occasionally. Pour in chopped tomatoes, add thyme and simmer for another 2 minutes.
3. Mash half the chickpeas with a fork. Add all the chickpeas to the pot, add water and broth. Bring to a boil, reduce the temperature and simmer for 5-6 minutes.
4. Then add the pasta and basil, cook for another 6-7 minutes, until the pasta is cooked through. Season with salt and pepper to taste. Serve the grated cheese soup. Enjoy your meal!

Minestrone with chickpeas

• Serves: -
• Prepare Time: -
• Cooking Time: 40 mins
• Calories: -
• Difficulty: Easy

Today I propose to try a dish from Italian cuisine. Minestrone with chickpeas - seasonal vegetable soup with pasta. According to my recipe, it turns out thick, satisfying and very tasty.

Ingredients

• Olive oil - 2 tbsp. spoons (for frying) Onions - 150 Grams Garlic - 4 Cloves Carrots - 2 Pieces Celery - 3 Pieces (stem) Chopped tomatoes - 400 Grams Fresh thyme - 2 Pieces (twigs) Chickpeas - 400 Grams (canned or boiled) Vegetable broth - 1 Liter Basil - 1 Teaspoon (dried) Cheese - To taste (optional) Fine paste - 100-120 Grams

Directions

1. Prepare all ingredients. Heat vegetable oil in a saucepan and fry the onion and garlic until soft. Add thinly sliced ​​celery and carrots.
2. Cook for another 5 minutes, stirring occasionally. Pour in chopped tomatoes, add thyme and simmer for another 2 minutes.
3. Mash half the chickpeas with a fork. Add all the chickpeas to the pot, add water and broth. Bring to a boil, reduce the temperature and simmer for 5-6 minutes.
4. Then add the pasta and basil, cook for another 6-7 minutes, until the pasta is cooked through. Season with salt and pepper to taste. Serve the grated cheese soup. Enjoy your meal!

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