Gigi’s Hearty Minestrone Soup

I love this soup for cold days, doesn’t matter the season. It’s very filing, inexpensive, and healthy. Whichever bean you choose either is cannellini beans or chickpeas they both have a lot of fiber and iron, two very important things for people who don’t eat meat.


6 cups of water
3/4 cups of tomato paste
1/2 cup of dried pasta
1/2 cup of chick peas(or cannellini beans)
1 large potato
1 large carrot
1 celery stick
1 garlic clove
1 brussel sprout(cut in four pieces)
1 medium size tomato
1 tablespoon of mince onion
1/8 teaspoon of salt
1/8 teaspoon of parsley flakes
1/8 teaspoon of red pepper flakes
2 pinches of black pepper
1 to 2 pinches of rosemary


Cut carrot, potato, tomato, and celery in small squares. Then in low fire add oil in a medium size pot, after add celery, onion, brussel sprout, carrots, red and black pepper, salt and rosemary. Stir until onion looks transparent. Then add (the rest of the ingredients) water, tomato paste, garlic, tomatoes, potatoes, chick peas or cannellini beans, and parsley flakes.


*Note: use can beans. If you’re going to use fresh make sure you soak them for 30 minutes before cooking them, separately, so they won’t take too long. After they’re cook, then add the amount required to the soup.


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