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
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.