Mushrooms & Chickpeas Minestrone
Made with just a few simple ingredients, a warm bowl of this hearty minestrone filled with chickpeas, mushrooms, potatoes and herbs, is the perfect solution to a cozy Winter night in.
Servings Prep Time
6people 5minutes
Cook Time Passive Time
25minutes 5minutes
Servings Prep Time
6people 5minutes
Cook Time Passive Time
25minutes 5minutes
Ingredients
Instructions
  1. Wash, peel and finely chop the onion, carrot and celery. Finely mince the garlic. Add them to your pot and sauté them in water (or a tbsp of EVO oil if you prefer).
  2. Wash, peel and roughly chop the potatoes in different sizes – some big chunks to bite into, some thin ones that will make the soup creamy. Add them to your pot and let cook for 4/5 minutes.
  3. Pour 2 liters of water in your pot, add the bouillon cube (if using), the chickpeas, mushrooms, bay leaves, garlic powder, pepper, and rosemary. To make it extra-healthy, you can add a tsp of turmeric.
  4. Bring to a boil, then tip in the pasta of your choice (it will cook longer than needed).
  5. Turn off the stove around the 25th minute. Let sit for 5 minutes, then remove and discard the bay leaves, season to taste and serve with a slice of wholewheat bread, fresh sprouts, nutritional yeast or more freshly cracked pepper.
Share the l♥ve!
FacebookTwitterPinterestEmailTumblr