Steps

• First, prepare 1.5 liters of vegetable broth. You can use my recipe found HERE or 2 bouillon cubes work just fine.

• Peel the potatoes and carrots, wash them, and dice them into cubes.

  Wash the zucchini, remove the ends, and cut it into pieces.

  Peel the onion and slice it thinly.

• In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat.
  Add the onion and sauté for a couple of minutes until it becomes translucent.

  Add the chopped vegetables, tomato paste, stir, and let cook for about 2 minutes.

  Add the peas and cover with vegetable broth. Stir and let cook for about 30 minutes, stirring occasionally. If it dries out too much, add more vegetable broth.

  

• When the vegetables are tender yet still crisp, add the canned chickpeas, drained and rinsed. Stir and let simmer over medium-low heat for another 15 minutes.

• Our rustic minestrone with chickpeas is ready.

  Enjoy your meal.

  

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