I decided to name this soup “Poor Man’s Minestrone” because I made it up from some of the last remnants of our pantry. I sautéed some onions and diced carrots in olive oil and then added vegetable bouillon cubes and water. When it came to a boil, I added some pasta and after about 5 minutes, I stirred in leftover chickpeas. Add some salt to taste and a sprig of parsley for garnish, and that’s it! Inexpensive, filling, and vegan.
“A bowl of vegetables with someone you love is better than steak with someone you hate.” ~Proverbs 15:17 NLT