Canned Tomato and Chickpea Minestrone

• 1 can Canned tomatoes (whole)
• 1 pack Cooked chickpeas (garbanzo beans)
• 1/4 Carrot
• 1/2 Onion
• 100 grams Thinly sliced pork
• 1 tbsp Vegetable oil (or grapeseed oil)
• 250 ml plus Water
• 1 Soup stock cube (Maggi)
• 3 Bay leaves
• 80 ml plus White wine
• 1 shake Salt

1. Prepare the packaged chickpeas and canned tomatoes.
2. Open the canned tomatoes out into a bowl, and crush them with your hands.
3. Throw out the liquid in the chickpea packet, drain the chickpeas into a colander and rinse quickly.
4. Saute the onion and carrot in grapeseed (or vegetable) oil.
5. Transfer them to a pot.
6. Add the water, soup stock cube, and bay leaves and simmer.
7. Add the pork and simmer for 10 minutes.
8. Add the chickpeas, tomatoes, and white wine, and simmer for another 10 minutes or so.
9. Evaporate the alcohol in the wine.
10. A dry white wine is best.
11. The wine elminates any canned/packaged flavor from the ingredients.
12. Just before the soup is done, add some tasty green leaves or herbs.
13. (Optional)
14. The soup looks lovely in a white bowl.
15. The soup is a beautiful orange color from the chickpea simmering liquid and the red tomatoes.
16. Red wine will darken the tomatoes, so be sure to use white wine.

tomatoes, pack, carrot, onion, pork, vegetable oil, water, bay leaves, white wine, salt

Taken from cookpad.com/us/recipes/153574-canned-tomato-and-chickpea-minestrone (may not work)