Olive Garden Minestrone (Print Version)
# Ingredients:
→ Aromatics & Veggies
01 -
1 cup fresh parsley, finely chopped
02 -
1 medium yellow onion, finely diced
03 -
4 cloves garlic, finely chopped
04 -
2 yellow potatoes, cut into small chunks
05 -
2 stalks celery, finely chopped
06 -
2 medium carrots, diced
→ Staples from the Pantry
07 -
28 oz canned tomatoes, diced
08 -
5 cups vegetable stock
09 -
1½ cup whole wheat pasta (small shells)
10 -
15 oz canned chickpeas (or your favorite beans), drained
11 -
¼ teaspoon black pepper
12 -
½ teaspoon salt
13 -
2 teaspoons dried oregano
# Instructions:
01 -
Throw your onion and garlic into a big pot with a splash (1-2 tablespoons) of water. Let 'em cook for about 3 minutes until they soften up.
02 -
Toss in the carrot, celery, potato, oregano, salt, and pepper. Stir things around for about 6 minutes until the potato and carrot start to get tender.
03 -
Pour in the tomatoes, chickpeas, pasta, and stock. Bring everything to a boil, then reduce the heat and let it simmer, uncovered, for 12-15 minutes. Stir in parsley before serving.
# Notes:
01 -
This dish is originally from Sardinia.
02 -
It's a fantastic way to eat a variety of veggies!
03 -
You can swap chickpeas with any beans you like.