Minestrone Soup

"I found this recipe in a newspaper sometime ago. I made it last week just as printed. My wife and I enjoyed it, but my grown kids weren't crazy about it, but they're also not crazy about chickpeas!"
 
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Ready In:
1hr 30mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • In a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.
  • Add the carrots, celery, and potatoes. Add just enough water to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender.
  • Add the chickpeas, peas and parsley. Add water if soup has become too thick. (Note: I did not have to add water.) Season with pepper. Simmer another 20 to 30 minutes or until vegetables are completely tender.
  • Discard bay leaves. Serve.

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Reviews

  1. This was so easy and made the house smell so good. I made as is except omited red wine and used 1 15 oz can of pintos instead of chickpeas and peas. Personal preferance. Congratulations on your FB win.
     
  2. This was enjoyed this week. I did replace the chick-peas with a can of kidney beans and added seasoned salt. I think adding some sort of pasta would be good next time I make this. As it was more like an veggie soup with Italian flavor. I will make this again! Thanks Jim.
     
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