Canned Tomato and Chickpea Minestrone

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, canned tomato and chickpea minestrone. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Canned Tomato and Chickpea Minestrone is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Canned Tomato and Chickpea Minestrone is something that I’ve 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 begin with this particular recipe, we must prepare a few components. You can have canned tomato and chickpea minestrone using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Canned Tomato and Chickpea Minestrone:
  1. Take 1 can Canned tomatoes (whole)
  2. Get 1 pack Cooked chickpeas (garbanzo beans)
  3. Prepare 1⁄4 Carrot
  4. Prepare 1⁄2 Onion
  5. Prepare 100 grams Thinly sliced pork
  6. Prepare 1 tbsp Vegetable oil (or grapeseed oil)
  7. Prepare 250 ml plus Water
  8. Make ready 1 Soup stock cube (Maggi)
  9. Prepare 3 Bay leaves
  10. Prepare 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’s going to wrap this up with this special food canned tomato and chickpea minestrone recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!