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