Tomato Minestrone Soup

In my childhood, my mom used to make a Minestrone soup with parmesan. I hated the strong taste. When I found this recipe, I made peace with Minestrone.

Plus: Soup is always comforting in winter.

Plus X 2: This recipe is freezable.

Servings: 10

Ingredients

• 2 diced carots

• 1 diced onion

• 2 chopped garlic cloves

• 2 cans (796 ml each) italian style tomatoes

• 3 cups vegetable broth

• 2 cups hot water

• 3/4 cup (180 ml) shell-shaped pasta

• 3 zucchinis, diced

• 3 cups chickpeas (can or cooked)

• Salt and pepper

Preparation

1. In a large pot, cook the carots, onion and garlic until al dente.

2. Add the broth, water and italian tomatoes and bring it to a boil.

3. Add the pasta and cook until al dente.

4. Add the zucchinis and chickpeas. Bring to a boil and cook for about 2 minutes. Add broth, if needed.

Recipe inspired by Ricardo : https://www.ricardocuisine.com/en/recipes/4954-tomato-minestrone-soup