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Minestrone with chickpeas and olive oil

As with wine, extra virgin olive oil is an expression of the olive varieties from which it is made. The other big influence is the time the olives are picked. The spicier oils are generally made with olives picked while they are still green; softer oils come from ripe, predominantly black, olives. Keep a few different extra virgins on hand.

Minestrone with chickpeas and olive oil
Photo: Jennifer Soo

Ingredients

  • 2 peeled potatoes
  • 2 peeled carrots
  • 1/2 head celery
  • 4 ripe tomatoes
  • 1/4 cabbage
  • 6 chopped garlic cloves
  • 300g pumpkin
  • 600g cooked chickpeas
  • 1 cup of shelled peas
  • 200g of chopped green beans
  • salt
  • pepper
  • extra virgin olive oil
  • parmesan
  • crusty bread

Method

In a pot, large enough to hold everything, place - cut into 2cm chunks - 2 peeled potatoes, 2 peeled carrots, 1/2 head celery, 4 ripe tomatoes, 1/4 cabbage, 6 chopped garlic cloves, 300g pumpkin and 600g cooked chickpeas. Cover the vegetables with water and place the pot on the heat, bring to the boil then turn down to a simmer for 30 minutes. Add 1 cup of shelled peas and 200g of chopped green beans, simmer for a further 15 minutes then season with salt and pepper.

To serve 

Ladle into wide bowls, finished with a generous drizzle of good extra virgin olive oil, and serve with grated parmesan and crusty bread.

Makes enough for at least 12 and is even better at least a day after it is made.

 

Main ingredient:
Chickpeas
Cuisine:
Italian
Course:
Lunch

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