MInestrone with Chickpeas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

1 cup(s) eggplant chopped

1 cup(s) zucchini chopped

1 cup(s) squash chopped

1/2 cup(s) red bell pepper chopped

1/2 cup(s) onion chopped

1 clove(s) garlic minced

28 ounce(s) vegetable broth

28 ounce(s) diced tomatoes undrained

1 strip(s) bay leaf

1 tablespoon(s) parsley chopped

1 tablespoon(s) commercial pesto

1 teaspoon(s) fresh oregano chopped

1/2 teaspoon(s) sea salt

1/4 teaspoon(s) black pepper

31 ounce(s) chickpeas rinsed and drained

2 cup(s) spinach chopped

Directions:

1. Heat large saucepan over med high heat. Coat pan with cooking spray.
2. Add eggplant and next 4 ingredients - through garlic- and saute until onion is tender.
3. Stir in broth, tomatoes, and bay leaf and remaining spices. Add chickpeas and bring to boil.
4. Reduce heat and simmer for 15 minutes or until heated through.
5. Stir in spinach and serve immediately.

By RecipeOfHealth.com