Donut Chef's Note:
Easy to put together, easy to eat! Just serve with a loaf of crusty bread, and a sprinkle of parmesan cheese, and you have a winner! You can substitute fresh tomatoes for the canned.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 2 cups chopped onions
- 5 medium minced garlic cloves
- 1 teaspoon salt
- 2 stalks sliced celery
- 2 medium sliced carrots
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium diced bell pepper
- 1 medium sliced zucchini
- 1 cup diced eggplant
- 3 cups water
- 1 (14 ounce) can tomato sauce
- 1 (15 1/2 ounce) can kidney beans, drained and rinsed
- 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
- 1 cup pasta (shells or bows)
- 1 (15 ounce) can chopped tomatoes
- 1Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
- 2Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
- 3Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
- 4Add beans and simmer for five minutes.
- 5Add the pasta and cook until tender (check the pasta package for the time required).
- 6Add the tomatoes and heat through.
- 7You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!
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Nutritional Facts for Grandma's Minestrone
Serving Size: 1 (346 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 194.6
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 725.9 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 6.9 g
- Sugars 6.6 g
- Protein 7.4 g
The following items or measurements are not included:
minced garlic cloves