Chickpea and Tomato Minestrone


  • 1 Tbsp Vasse Virgin Extra Virgin Olive Oil
  • 1 medium sized Onion, chopped
  • 2 Celery stalks, chopped
  • 2 Carrots, chopped
  • 3 cloves of Garlic, minced
  • 2 Tbsp Vasse Virgin Sundried Tomato and Chilli Pesto
  • 28 oz can of diced Tomatoes
  • 1 cup Vasse Virgin Conchiglie
  • 1 bunch Swiss chard, stems and leaves chopped
  • 1 can Chickpeas, drained and washed
  • Salt and Pepper and Parmesan for garnish
  • 4 cup Vegetable broth
  • ½ tsp dried Oregano



In a large stockpot heat the olive oil over a medium temperature. Add in the onion, celery and carrots. Sauté vegetables in oil for approximately 5 minutes, then add the garlic and sauté for another 30 seconds.

Add in the tomato paste, vegetable broth, oregano and diced tomatoes. Bring to boil then reduce to a simmer and cook for 20 minutes. Add in the chard, chickpeas and pasta. Cook for another 10 minutes. Serve with garnishes and warm bread. Enjoy!

Posted by Emily Wintle on March 25, 2015 - 0 comments

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