Author Notes
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
Ingredients
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1 tablespoon
olive oil
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3
cloves garlic, minced
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2
large carrots, peeled and sliced
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1
large zucchini, sliced
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32 ounces
vegetable broth
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1
can diced tomatoes, not drained
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Salt and pepper, to taste
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1
15 ounce can garbanzo beans, drained
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3/4 cup
elbow macaroni
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3/4 cup
snap peas, halved
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2 cups
cooked chicken, diced
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parmesan cheese, shredded, for topping
Directions
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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.
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Add broth and tomatoes. Bring to a boil, reduce heat. Cover, simmer for 25 to 30 minutes. Salt and pepper to taste.
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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.
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