I can never directly follow a minestrone recipe. My youngest son loves it. I used the veggies I had in the fridge. And he wanted chicken, not sausage. It came out super delicious —kimbaddd
cloves garlic, minced
large carrots, peeled and sliced
large zucchini, sliced
can diced tomatoes, not drained
Salt and pepper, to taste
15 ounce can garbanzo beans, drained
snap peas, halved
cooked chicken, diced
parmesan cheese, shredded, for topping
In This Recipe
In a large pot, cook garlic in hot oil for about 1 minute. Stir in carrots, snap peas and zucchini. Cook about 3 to 4 minutes longer, until veggies are slightly browned and still crisp tender. Add about 2 teaspoons salt.
Add broth and tomatoes. Bring to a boil, reduce heat. Cover, simmer for 25 to 30 minutes. Salt and pepper to taste.
Return to a gentle, not rolling, boil. Stir in garbanzo beans and pasta. Cook for 6-9 minutes or until pasta is tender. Serve with parmesan cheese, if you wish.