Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, canned tomato and chickpea minestrone. It is one of my favorites. This time, I’m gonna make it a bit unique. 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.

Canned Tomato and Chickpea Minestrone is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Canned Tomato and Chickpea Minestrone is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook canned tomato and chickpea minestrone using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Canned Tomato and Chickpea Minestrone:

1. Make ready Canned tomatoes (whole)
2. Make ready pack Cooked chickpeas (garbanzo beans)
3. Get Carrot
4. Make ready Onion
5. Take Thinly sliced pork
6. Get Vegetable oil (or grapeseed oil)
7. Prepare plus Water
8. Prepare Soup stock cube (Maggi)
9. Take Bay leaves
10. Prepare plus White wine
11. Take shake Salt

Make this garden-fresh minestrone while the last of the summer vegetables are on the market stands. Heat a saucepan over medium-high heat and coat with cooking spray. With a velvety, well-seasoned broth and tender veggies, Progresso's minestrone won by a landslide. Then add the canned tomatoes, low FODMAP stock, hot water, diced zucchinis, spinach leaves, and chickpeas.

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.

Measure out the pasta and roughly chop the basil (leaves and stalks). Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Add chicken stock, canned tomatoes, chopped tomatoes, cheese rind and dried basil. Season to taste with salt and pepper. If using tomato sauce it is more a tomato soup with vegetables than minestrone soup.

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