Chickpea Minestrone Soup

With the warmer months behind us and the cooler weather setting in, there is nothing better than a nice hearty bowl of soup to warm you from the inside out. The recipe below came together after pulling out of the fridge the bits and pieces that I had. It is a great basis for a vegetable soup that can be changed and altered to suit whatever vegetables you have on hand. I personally like to add some chilli flakes for that extra pow!

Ingredients:1 tablespoon olive oil1 leek, sliced and washed3 celery stalks, diced2 zucchini, diced½ cauliflower, cut into small florets1 tin diced tomatoes1 tin chickpeas, drained and rinsedsalt and pepper to taste1 teaspoon cumin500ml vegetable stock100g baby spinach leavesMethod:Heat olive oil in heavy based saucepan.Add leek and celery and sauté for approximately 5 minutes.Add the remainder of the vegetables, seasoning, diced tomatoes and chickpeas and toss well.Pour in vegetable stock and bring to the boil. Once boiling, reduce heat to a simmer for approximately 30 minutes until the vegetables are soft and tender.Add spinach leaves and simmer for a further 5 minutes.Remove from heat and serve.Can be served with toasted bread.Serves 4-6

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Keren is the founder of Vital Assurance, and hopes to bring to you her passion for healthy eating and living.

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