Minestrone soup recipe without pasta but chickpeas

This is one of my favourite soups, I grew up eating it when grandma came to visit. Whenever I think about minestrone soup, I think about Penne rigati pasta or rigatoni pasta floating over a delicious brown soup. I decided to change this recipe a little bit by not using pasta, I love pasta but I think that a grain would be a better substitute, and chickpeas are just create. Now, that I am trying to find my own recipe, I experimented previously and I looked at other recipes online, I found my favourite one in the Food Network, Minestrone Soup by Ellie  Krieger. I changed a couple of ingredients from this recipe but I used to find the ratios of food and as a base. I recommend everyone to go to this website and try her recipe too!

Aside of being so appetizing, I find this soup to be very nutritious,  it has a lot of vegetables and grains. So this is one of my numbers ones, when I am in a diet. The calorie count it is very good, and as you can see in the pictures this soup if very chunky and filling. Perfect for supper or maybe a quick lunch. I made this delectable meal on Sunday so it will be able to last me for the week. 

This recipe yielded into 8 servings, and the best thing about soups is that you can freeze. This is perfect because one night after a long school/work day  you can just get home and microwave this delicious meal. Easy and tasty.

I just want to highlight that this recipe has very high nutritional content, its iron is  29%, dietary fibre is 46%, protein is 19g, Vitamin A is 124%. All of this, for only 313 calories which is very low for such a nurturing soup.

Ingredients:

1 onion diced
2 tbsp. butter
2 carrots
4 garlic cloves minced
1 cup of chopped celery
1 teaspoon of dried basil
1 teaspoon of oregano
3 rib seasonings cubes
6 cups of water
1 540 ml can of kidney beans
1 15oz can of chickpeas
1 cup of chopped green beans
1/2  796ml can of crushed tomatoes
1 796 ml can of diced tomatoes
1 1/2 teaspoon of salt

Preparation:

1. Melt the butter in a large pot. Add the onion, garlic, green beans, carrots and celery and let the vegetables fry for 15 minutes.
2.  Once the carrots and celery have softened add the oregano and dried basil, rib seasoning, water, crushed tomatoes, diced tomatoes and bring it to a boil.
3. Reduce the heat and wait for 10 minutes, then, add the salt, chickpeas and kidney beans and let it simmer for 5 minutes.
4. Enjoy!

Nutrition Facts
Servings: 8
Per Serving	% Daily Value*
Calories 313
Total Fat 4.4g	6%
Saturated Fat 2.1g	10%
Trans Fat 0g
Cholesterol 16mg	6%
Sodium 692mg	30%
Potassium 1234mg	26%
Total Carb 51g	17%
Dietary Fiber 12.8g	46%
Sugars 5g
Protein 19g
Vitamin A 124% · Vitamin C 37%
Calcium 8% · Iron 29%
*Based on a 2,000 calorie diet
Recipe analyzed by