Minestrone

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Minestrone

 

Olive oil (2-3 tbsp)

4-5 large tomatoes

2-3 zucchinis

1 globe or 3 long eggplants

1 large onion

4 cloves garlic, minced

1 –2 carrots, diced

1 bunch parsley, chopped

peppers, roasted and peeled (3 poblanos and 2 red bell peppers)

6 cups water or vegetable stock

1 cup cooked chickpeas

1 cup cooked white beans

1 cup pasta (can be odds and ends or various shapes)

grated parmesan regianno for topping

 

Roast peppers (and peel + chop) and chop onions. Heat olive oil in

soup pot with heavy bottom and brown onions. Add remaining

vegetables, leaving tomatoes and peppers until last. Cook until

saucy and add water or stock. Add chickpeas and beans and cook a

few minutes. Add parsley, pasta and cook until pasta is done.

Serve with grated parmesan on top.