May 23, 2018
Comfort Food, Main Dish, Soups/Stews,
Beans, Chickpeas/Garbanzo, Vegetables, Onions, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Fall/Autumn, Potluck, Winter, Weeknight Meals, Stove Top, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Zucchini more
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"From our weekday newspaper The West Australian. Times are estimated."
Heat oil in a big stockpot over medium to high heat and add onion, leek, sage, seeds and chilli and cook, stirring, for about 5 minutes or until soft.
Add stock, potatoes and chickpeas and bring to the boil and simmer for 10 minutes, or until potatoes are soft and then add zucchini and cabbage and simmer for 2 minutes.
Remove from the heat and stir tomato and serve minestrone with toast or crunchy bread.
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