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Before you jump to Canned Tomato and Chickpea Minestrone recipe, you may want to read this short interesting healthy tips about Apples Can Have Huge Advantages To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to canned tomato and chickpea minestrone recipe. You can cook canned tomato and chickpea minestrone using 11 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Canned Tomato and Chickpea Minestrone:
- Use 1 can Canned tomatoes (whole)
- Prepare 1 pack Cooked chickpeas (garbanzo beans)
- Get 1/4 Carrot
- Get 1/2 Onion
- Get 100 grams Thinly sliced pork
- Take 1 tbsp Vegetable oil (or grapeseed oil)
- Provide 250 ml plus Water
- Prepare 1 Soup stock cube (Maggi)
- Prepare 3 Bay leaves
- Prepare 80 ml plus White wine
- Use 1 shake Salt
Steps to make Canned Tomato and Chickpea Minestrone:
- Prepare the packaged chickpeas and canned tomatoes. Open the canned tomatoes out into a bowl, and crush them with your hands.
- Throw out the liquid in the chickpea packet, drain the chickpeas into a colander and rinse quickly.
- 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.
- Add the pork and simmer for 10 minutes.
- Add the chickpeas, tomatoes, and white wine, and simmer for another 10 minutes or so. Evaporate the alcohol in the wine.
- A dry white wine is best. The wine elminates any canned/packaged flavor from the ingredients.
- Just before the soup is done, add some tasty green leaves or herbs. (Optional)
- The soup looks lovely in a white bowl.
- The soup is a beautiful orange color from the chickpea simmering liquid and the red tomatoes.
- Red wine will darken the tomatoes, so be sure to use white wine.
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