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Chickpea Tomato Minestrone [with vegan option]

Shelly Westerhausen
  • minutes
  • Serves

INGREDIENTS

2

Carrots

2

Celery stalks

1 can

Chickpeas

3

Garlic cloves

1

Onion, medium

1

bunch Swiss chard, stems and leaves

1 28 ounce can

Tomatoes

2 tbsp

Tomato paste

4 cups

Vegetable broth

1 cup

Pasta

1 dash

Red pepper flakes

1

Salt / pepper

1 tbsp

Olive oil

1

Parmesan

1/2 teaspoon dried oregeno