This meatless minestrone is loaded with delicious veggies, pasta and beans for a soup that’s both delicious and satisfying.
cost per recipe: $6.27
The price is determined by the national average.
tablespoons olive oil
large onion, chopped (about 1 cup)
medium red bell pepper, diced (about 1 cup)
tablespoons tomato paste
teaspoon dried oregano leaves, crushed
cloves garlic, minced
small eggplant, diced (about 2 cups)
small zucchini, diced (about 1 1/2 cups)
carton (32 ounces) Swanson® Aseptic Vegetable Broth
cup cooked ditalini pasta
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
cup shredded Parmesan cheese (optional)
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion, red pepper, tomato paste and oregano and cook for 3 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the eggplant and zucchini and cook for 5 minutes, stirring often.
Stir in the broth and heat to a boil. Reduce the heat to low. Stir in the ditalini and chickpeas cook until the mixture is hot and bubbling. Season to taste. Serve with the cheese, if desired.