Boxing Blog

    Recipe of the Week – High Protein Chickpea and Minestrone Soup

     

    High Protein, Chickpea & Minestrone Soup (GF) = serves 6

    Ingredients:

    450g turkey or meat/meat replacement of choice

    1 ½ (approx. 480g) cups of chickpea pasta

    1 x can diced tomatoes

    425g tomato passata

    2 x cups mixed frozen veg

    6 x cups chicken/veg broth

    1 x tbsp extra virgin olive oil

    ½ cup (approx. 80g) brown onion, diced

    2 x tbsp minced garlic (paste is fine by me)

    2 x bay leaves

    2 x tbsp Italian seasoning

    Salt & pepper to taste

    Directions:

    Pressure Cooker Version:

    Place the olive oil, onions and garlic in a pressure cooker and saute.

    Cook 1-2 mins, until onions are translucent.

    Add the turkey/mince of choice and cook for another 5 mins, breaking up the meat with a spatula as it cooks.

    Add the remaining ingredients to the pot, cover, set to pressure cook and set the release valve to seal…

    Note; It will take the pot 15-20 mins to build up pressure before it cooks. So, plan accordingly.

    Cook for 3 mins, and release the pressure valve, uncover & serve.

    Slow Cooker Version: 

    Cook the mince in a pan until just browned.

    Transfer into the slow cooker.

    Place all other ingredients, except the pasta, in the slow cooker.

    Set to high for 3-4 hours.

    Add pasta during the last 30 mins of cooking.

    Serve.

    Stove Top Version:

    Follow step 1 & 2 of Pressure Cooker version.

    Add remaining ingredients and bring to the boil.

    Once boiling, reduce the heat to a low simmer, cover & cook for 10 mins, or until pasta is al dente.

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