Italian Minestrone with Chickpeas and Pesto

A hearty Italian vegetable soup (Minestrone), enriched with protein-rich chickpeas and refined with a dollop of fresh pesto. A warming and nourishing dish.

• 25 minutes
• 2 servings
• Main course

• vegetarian
• antioxidant

Ingredients

• 100 g Onion ((Chopped))
• 6 g Garlic ((Chopped))
• 100 g Carrots ((Diced))
• 80 g Celery ((Celery sticks, diced))
• 200 g Zucchini ((Diced))
• 400 g Tomatoes ((Diced, canned))
• 800 g Vegetable broth
• 150 g Chickpeas ((Canned, drained))
• 2 piece Pesto Genovese ((For serving))
• 5 g Olive oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper

Instructions

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, celery, and zucchini for about 8-10 minutes.
2. Add canned tomatoes and vegetable broth. Bring to a boil and simmer for about 15 minutes.
3. Add chickpeas and simmer for another 5 minutes.
4. Season with salt and pepper. Serve hot, garnished with a dollop of pesto.

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