• Andy BeauChamp

Chickpea Minestrone


Here is a quick and simple soup to make that is packed with flavor - Enjoy

Ingredients

4 cups of homemade veggie stock

2 cups of butternut squash, diced

2 cups of red bliss potatoes, diced

6 shallots, chopped

1 fennel bulb, diced

4 stalks of celery, diced

2 red bell peppers, diced

4 cloves of garlic, minced

1 jalapeno, minced and seeds removed

1 lemon zested

2 cans of diced tomatoes, 14 to 15oz cans

2 cans of chickpeas, 14 to 15oz cans

1 cup of orzo

½ cup of dry red wine

Handfuls of Fresh Italian Parsley and Basil, chopped and stems removed

4 sprigs of fresh oregano, chopped and stems removed

2 tablespoons of honey

1 teaspoon of paprika

Salt and Pepper to taste

Avocado Oil

Garnish

1 Avocado, diced

handful of parsley, chopped

Directions

Place a large deep stock pot over medium high heat, drizzle with oil. Once oil is shimmering add shallots, peppers and celery and sauté until soft. Next add the jalapeno, fennel, potatoes and squash and sauté for an additional 5 minutes. Add water if the veggies start to stick. Now add the stock, red wine, garlic, zest, diced tomatoes, bring to a boil, reduce heat, cover and simmer for 30 minutes. Add the balance of the ingredients and simmer until orzo is cooked.

Spoon into serving bowls and garnish – Enjoy

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