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🍝 Hearty vegetarian minestrone with chickpeas and pasta

582 kcal · 30 min · 4 servings

Ingredients

• 750 ml vegetable broth (ready-made product)
• 500 g chunky tomatoes (1 pack)
• 150 g pasta (Garganelli, Penne, Rigatoni...)
• 250 g thick white beans (can)
• 300 g mixed frozen vegetables
• 4 tbsp balsamic vinegar
• 50 g Parmesan (freshly grated)
• salt
• pepper (from the mill)
• 1 baguette
• 4 tbsp pesto
• 1 sprig rosemary

Instructions

1. 1. Open the can of chickpeas.
2. 2. Drain the chickpeas in a colander.
3. 3. Pour the vegetable broth into a large pot.
4. 4. Add the tomatoes to the broth.
5. 5. Bring the mixture to a boil on the stove.
6. 6. Add the pasta to the pot.
7. 7. Add the drained chickpeas to the soup.
8. 8. Add the remaining vegetables to the pot.
9. 9. Let the soup simmer on low heat.
10. 10. Check the cooking time for the pasta on the package.
11. 11. Cook the pasta until it is al dente (firm to the bite).
12. 12. Cook the vegetables until they are soft.
13. 13. Remove the pot from the heat briefly.
14. 14. Stir fresh rosemary into the soup.
15. 15. Add a splash of balsamic vinegar.
16. 16. Stir in grated Parmesan cheese.
17. 17. Season the soup with salt to taste.
18. 18. Season the soup with black pepper to taste.
19. 19. Take a baguette.
20. 20. Slice the baguette diagonally.
21. 21. Preheat the oven.
22. 22. Place the baguette slices on a baking sheet.
23. 23. Toast the slices in the hot oven until golden brown.
24. 24. Remove the slices from the oven.
25. 25. Spread pesto on each baguette slice.
26. 26. Serve the soup in deep bowls.
27. 27. Place the pesto baguette slices next to or in the soup.

Nutrition per serving

• kcal: 582
• Protein: 24 g · Fett/Fat: 17 g · Carbs: 82 g