Hey, this minestrone soup was fantastic and extremely successful. It didn’t even taste “healthy” at all! It tasted like something you’d get in Olive Garden and as you know, we sorta live for Olive Garden around here. Bonus: Soooooo many vegetables, and chickpeas too!
So cozy and comforting on a cold wintry night!
I served this soup with a side of Air Fryer Pepperoni Pizza Rolls, which were definitely fantastic.
Minestrone
Servings: 4
Ingredients
- 2 teaspoon olive oil
- 1 onion (chopped)
- 1 large carrot (chopped)
- 3 garlic cloves (minced)
- 1 14oz can diced tomatoes
- ⅔ cup canned chickpeas (rinsed and drained)
- ½ medium zucchini (chopped)
- 3 cups beef broth or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 bay leaf
- ¼ teaspoon salt
- 2 ounces small pasta
- 1 ounce grated Parmesan cheese
Instructions
- Heat the oil over medium heat in a large stockpot.
- Cook the chopped onion and carrot in the oil for about 3 to 5 minutes, until the vegetables begin to soften.
- Add the garlic and cook for 1 more minute.
- Add the diced tomatoes (along with all the juice in the can!), the chickpeas (drained and rinsed!), zucchini, broth, basil, oregano, black pepper and bay leaf. Turn the heat up to "high" and bring to a boil.
- Once the soup comes to a boil, turn the heat down to "medium-low" and allow the soup to simmer for 10-15 minutes or so.
- Add the pasta and simmer for 10 minutes more, until the pasta is tender.
- Top with grated Parmesan cheese, if you wish.
