| 1 minute to read
- Elbow Macaroni - 10 gms
- Chickpeas - 60 gms
- Carrots - 50 gms
- Chicken broth - 397 ml (one full small can)
- Basil - a pinch
- Oregano - a pinch
- Olive Oil - 10 gms
- Onions - chopped 20 gms
- garlic clove- small pieces
Boil elbow macaroni and chickpeas separately and keep them ready
Heat olive oil in a deep pan.
Add onions and saute until golden then add garlic
Add carrots and cook for 3-4 mins. you can also add other vegetables like celery and beans- calculate the nutrition value.
Add a pinch of basil and oregano. Once veggies are soft, add chicken broth.
Add chickpeas and elbow macaroni and let it cook for 10 mins.
Minestrone soup is ready.