Healthy Veggie Minestrone (Print Version)
# Ingredients:
→ Veggies & Herbs
01 -
1 medium yellow onion, finely diced
02 -
2 yellow potatoes, chopped into small cubes
03 -
4 cloves garlic, finely minced
04 -
2 stalks celery, chopped into small pieces
05 -
1 cup parsley leaves, freshly chopped
06 -
2 carrots, cut into small cubes
→ Shelf Staples
07 -
½ teaspoon fine salt
08 -
1½ cup small whole wheat shell pasta
09 -
2 teaspoons dried oregano flakes
10 -
5 cups broth made from vegetables
11 -
15 oz canned chickpeas (or any beans you like), rinsed
12 -
¼ teaspoon freshly ground black pepper
13 -
28 oz canned diced tomatoes
# Instructions:
01 -
In a big pot, add onion and garlic with a splash of water, cooking until they're soft, about 3 minutes.
02 -
Throw in the celery, potato, carrot, oregano, salt, and pepper. Cook while stirring until the carrot and potato start softening, around 6 minutes.
03 -
Pour in the broth, tomatoes, pasta, and chickpeas. Bring the mixture to a boil, then lower the heat and simmer uncovered for 12-15 minutes until the pasta softens. Top with parsley just before serving.
# Notes:
01 -
The dish is originally from the Sardinia region.
02 -
A fantastic way to pack in a variety of vegetables.
03 -
Go with whatever beans match your taste best.