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Chickpea minestrone and you!

Andrew McQuiggen

Soup is such a great meal idea; it stores well in the fridge or freezer, it is extremely versatile and relatively inexpensive. Soup can be complex like chowder to as simple a miso or consommé broth with some green onions, the world is your oyster with soup. It seems like I can’t give soup enough praise. A soup I recently create on a whim has actually become a staple in my household, and that is chickpea minestrone. Chick peas are one of my favourite foods the texture and flavour lend themselves well to many applications in the kitchen, cold salads, soups, pastas spreads, etc.

Chickpea minestrone is a vegetarian, celiac friendly soup that can easily become vegan by removing one ingredient.  Below is a recipe for making 8 servings of the soup, as with any soup feel free to alter it anyway after you made it once to get your own take on it.

1 cup – Diced white onion

3/4 cup – Finely chopped celery

3/4 cup – Shredded or finely chopped carrot

1/4 cup – Sliced green onion

3 cloves – Finely minced garlic

2 – Peeled and cubed russet potato

1 cup – Chopped spinach

12 oz can – Drained and rinsed chickpeas

1/4 cup – Chopped parsley

250 ml – White wine

1.5 litres – Vegetable stock

1 cup – Grated parmesan cheese

In an appropriate pot sauté the onion, celery potatoes and carrots in oil or butter until they soften up; then add the minced garlic and green onions and allow for their flavours to come out. When the first hint of brown starts to happen on the bottom of the pot add the white wine to deglaze the pot, then add your chickpeas and parsley to the pot and let all of that simmer for 3-5 minutes. Add the vegetable stock to the pot and just with any other soup let it all come to a soft boil, once that occurs add the chopped spinach and continue to let it cook and let the flavours marry. Once soup has cooked down


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