Easy Minestrone Soup
Ingredients
- 2 Tbsp olive oil
- 1 large onion, chopped (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 2 Tbsp tomato paste
- ½ tsp dried oregano leaves, crushed
- 3 cloves garlic, minced
- 1 small eggplant, diced (about 2 cups)
- 1 small zucchini, diced (about 1½ cups)
- 1 carton (32 oz) vegetable broth
- 1 cup cooked ditalini pasta
- 1 can (about 15 oz) chickpeas (garbanzo beans), rinsed and drained
- ¼ cup shredded Parmesan cheese (optional)
Instructions
- 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.
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