The flavor of this soup was superb....very easy to make...I put the spinach in the bowl and poured the soup on top...and I did add more of the pesto....even DH loved it and he is picky when it comes to vegetables....
MInestrone with Chickpeas
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- 1 cup(s) eggplant chopped
- 1 cup(s) zucchini chopped
- 1 cup(s) squash chopped
- 1/2 cup(s) red bell pepper chopped
- 1/2 cup(s) onion chopped
- 1 clove(s) garlic minced
- 28 ounce(s) vegetable broth
- 28 ounce(s) diced tomatoes undrained
- 1 strip(s) bay leaf
- 1 tablespoon(s) parsley chopped
- 1 tablespoon(s) commercial pesto
- 1 teaspoon(s) fresh oregano chopped
- 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) black pepper
- 31 ounce(s) chickpeas rinsed and drained
- 2 cup(s) spinach chopped
- Heat large saucepan over med high heat. Coat pan with cooking spray.
- Add eggplant and next 4 ingredients - through garlic- and saute until onion is tender.
- Stir in broth, tomatoes, and bay leaf and remaining spices. Add chickpeas and bring to boil.
- Reduce heat and simmer for 15 minutes or until heated through.
- Stir in spinach and serve immediately.
This recipe is a personal recipe added by SandyPTA and has not been tested or endorsed by MyRecipes.
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MInestrone with Chickpeas Recipe at a Glance
- COURSE: Soups/Stews