Chickpea Minestrone
Recipe Source: Vegetarian Times
Chickpea Minestrone is a hearty, wholesome twist on the classic Italian soup, offering a nourishing blend of vegetables, beans, and pasta in a savory, flavorful broth. Packed with chickpeas, carrots, celery, tomatoes, and leafy greens like spinach or kale, this soup is both satisfying and rich in nutrients. The addition of small pasta adds a comforting texture, while the fragrant herbs and spices—such as garlic, thyme, and bay leaves—infuse the broth with a deep, aromatic flavor. Perfect for cozy dinners or as a light yet filling meal, Chickpea Minestrone is a delicious, plant-based option that’s sure to warm you up and leave you feeling nourished.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 6 servings
Ingredients:
- 2 Tbs. olive oil
- 1 small onion, chopped (11/4 cups)
- 4 cloves garlic, peeled
- 3 large carrots, halved lengthwise and thinly sliced (2 cups)
- 3 stalks celery, halved lengthwise and thinly sliced (1 cup)
- 1 28-oz. can crushed tomatoes
- 2 sprigs fresh thyme
- 2 15-oz. cans chickpeas, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 1/4 cups (6 oz.) ditalini pasta
- 1/3 cup chopped fresh basil, plus more thinly shredded basil for garnish
- 6 Tbs. Parmesan cheese, for serving, optional
Directions:
- Heat oil in large pot or Dutch oven over medium heat. Add onion and garlic, and sauté 4 minutes, or until softened. Add carrots and celery, and cook 5 minutes, stirring occasionally. Stir in tomatoes, add thyme sprigs, and cook 2 minutes more.
- Smash 1/2 cup chickpeas with back of a fork to form paste. Add smashed and whole chickpeas, broth, and 2 cups water to pot. Bring to a boil, then reduce heat to medium-low, and simmer 5 minutes. Add ditalini and basil, and cook 7 to 8 minutes, stirring occasionally.
- Thin soup with broth or water (if necessary), and adjust seasoning. Remove thyme sprigs, and serve garnished with shredded basil and sprinkled with Parmesan cheese (if using).