Canned Tomato and Chickpea Minestrone

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, canned tomato and chickpea minestrone. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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.

Canned Tomato and Chickpea Minestrone is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Canned Tomato and Chickpea Minestrone is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. 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. Take 1 pack Cooked chickpeas (garbanzo beans)
  3. Prepare 1⁄4 Carrot
  4. Get 1⁄2 Onion
  5. Get 100 grams Thinly sliced pork
  6. Prepare 1 tbsp Vegetable oil (or grapeseed oil)
  7. Prepare 250 ml plus Water
  8. Prepare 1 Soup stock cube (Maggi)
  9. Get 3 Bay leaves
  10. Make ready 80 ml plus White wine
  11. Make ready 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’s going to wrap this up with this special food canned tomato and chickpea minestrone recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!