Chickpea Minestrone

Name: Chickpea Minestrone
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings servings
Cuisine: American
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

Jennifer

11 months ago

Cuisine: American

Categories: Vegetarian, Vegan & Soups

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.

Tags:

minestrone

chickpeas

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).

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).