What we eat: Dinner Edition (5)

Idea # 5 Green Minestrone with Roasted Chickpeas

Sauté pancetta in a large stock pot, and set aside. Then add chopped onions and celery and sauté until they begin to soften (about 5 minutes). Add chopped fresh garlic and sauté for 2 minutes more. Add chicken broth, chopped zucchini, chopped fresh green beans, and chopped frozen spinach to the pot and sauté for about 10 minutes, until the green beans are tender. Return the pancetta to your pot and serve. Top with fresh basil and Parmesan.

For the chickpeas, preheat your oven to 400F. Meanwhile, rinse and dry well a can of organic chickpeas. Allow it to sit for a few minutes so they are truly dry. On a cookie sheet, toss the chickpeas with one Tablespoon of olive oil and sprinkle lightly with salt. Roast for 25-30 minutes, stirring every 10 minutes.  Toss the hot chickpeas with your favorite spices (I used chili powder and cayenne, but I want to try lemon zest and chopped rosemary next time). These are best eaten immediately.

Use the chickpeas as a garnish for the green minestrone soup.

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Back From Camp!

For the past five summers I have had the opportunity to be a camp counselor at Camp McCumber Type 1 Diabetes camp.