Cook pasta according to directions on package. Cook until al dente, drain and toss with 1-2 Tbsp (15-30 mL) oil. Set aside.
In a large saucepan, heat remaining oil on high. Add garlic and sauté until golden. Lower heat to medium and add onion, celery and carrots. Cook until soft, stirring often, about 10 minutes.
Add thyme and bay leaf and raise heat to high. Add tomatoes, beans, chickpeas, cabbage and zucchini. Add stock and bring to a boil. Lower heat and simmer for 15-20 minutes, skimming foam that forms on top.
Season well with pepper and remove bay leaf. Add cooked pasta and enjoy!
tips
You can add more pulses or switch out the pulses with ones you have in your pantry.
Feel free to replace the vegetables with ones you have on hand.
Cook pasta according to directions on package. Cook until al dente, drain and toss with 1-2 Tbsp (15-30 mL) oil. Set aside.
2
In a large saucepan, heat remaining oil on high. Add garlic and sauté until golden. Lower heat to medium and add onion, celery and carrots. Cook until soft, stirring often, about 10 minutes.
3
Add thyme and bay leaf and raise heat to high. Add tomatoes, beans, chickpeas, cabbage and zucchini. Add stock and bring to a boil. Lower heat and simmer for 15-20 minutes, skimming foam that forms on top.
4
Season well with pepper and remove bay leaf. Add cooked pasta and enjoy!
5
You can add more pulses or switch out the pulses with ones you have in your pantry.
6
Feel free to replace the vegetables with ones you have on hand.
Love minestrone soup