Canned Tomato and Chickpea Minestrone

Canned Tomato and Chickpea Minestrone

An easy minestrone soup with chickpeas that is made easily with canned tomatoes. The texture of the chickepeas is so nice.

Ingredients: 4 servings

Canned tomatoes (whole)
1 can (400 ml)
Cooked chickpeas (garbanzo beans)
1 pack (230 g)
Thinly sliced pork
100 g
Vegetable oil (or grapeseed oil)
1 tablespoon
250 ml plus
Soup stock cube (Maggi)
Bay leaves
White wine
80 ml plus
1 shake


1. Prepare the packaged chickpeas and canned tomatoes. Open the canned tomatoes out into a bowl, and crush them with your hands.
2. Throw out the liquid in the chickpea packet, drain the chickpeas into a colander and rinse quickly.
3. Sauté the onion and carrot in grapeseed (or vegetable) oil. Transfer them to a pot. Add the water, soup stock cube, and bay leaves and simmer.
4. Add the pork and simmer for 10 minutes.
5. Add the chickpeas, tomatoes, and white wine, and simmer for another 10 minutes or so. Evaporate the alcohol in the wine.
6. A dry white wine is best. The wine elminates any canned/packaged flavor from the ingredients.
7. Just before the soup is done, add some tasty green leaves or herbs. (Optional)
8. The soup looks lovely in a white bowl.
9. The soup is a beautiful orange color from the chickpea simmering liquid and the red tomatoes.
10. Red wine will darken the tomatoes, so be sure to use white wine.

Story Behind this Recipe

I made a minestrone using chickpeas.