Chunky Minestrone

By bakers_delight85

Ingredients

• 2 Tbsp. olive oil
• 2 medium onions, chopped
• 4 cloves garlic, finely chopped
• 3 medium carrots, peeled and diced
• 2 stalks celery including leaves, chopped
• 1 1/2 tsp. dried basil leaves
• 1 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 10 cups chicken or vegetable stock
• 1 can (19 ounces) tomatoes, including juice, chopped
• 2 cups small cauliflower florets
• 1 1/2 cups green beans, cut into 1-inch lengths
• 3/4 cup small-shaped pasta such as macaroni or shells
• 1 can (19 ounces) chickpeas or small white beans, drained and rinsed
• 1/3 cup chopped fresh parsley
• Freshly grated Parmesan cheese

Preparation

Step 1

In a Dutch oven or large stockpot, heat oil over medium heat. Add onions, garlic, carrots, celery, basil, oregano and pepper; cook, stirring, for 5 minutes or until softened.
Stir in stock, tomatoes with juice, cauliflower and beans. Bring to a boil; reduce heat to medium-low and simmer, covered, 20 minutes or until vegetables are tender. Stir in pasta; cover and simmer for 10 minutes, stirring occasionally, until pasta is just tender.
Add chickpeas and parsley; cook 5 minutes more or until heated through. Ladle soup into heated bowls and sprinkle with Parmesan.