Chickpea Minestrone

{ Chickpea Minestrone }

My family has a tradition of eating soup on Christmas Eve. This year, we made a chickpea minestrone and I’ve been saving it to share for another Soup Saturday! This was the perfect meal to eat, surrounded by family, nestled in a cozy cottage on Lake Michigan. Next time it snows, toss this into a pot and enjoy!

Here is the recipe for an easy vegetarian chickpea minestrone soup.

{ ingredients }

  • 2 Tbs. olive oil
  • 1 large white onion, chopped
  • 4 cloves garlic, roughly minced
  • 3 large carrots, halved lengthwise and thinly sliced
  • 3 stalks celery, halved lengthwise and thinly sliced
  • 1 28-oz. can crushed tomatoes
  • 3-4 sprigs fresh thyme
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 6 cups vegetable broth (store-bought or  homemade)
  • 1 ¼ cups (6 oz.) small pasta (like conchiglie or ditalini)
  • 1/2 cup chopped fresh basil, plus more thinly shredded basil for garnish
  • Fresh ground pepper and sea salt (to taste)
  • Parmesan cheese, for serving (optional)

 { directions }

  1. Heat oil in large pot or Dutch oven over medium heat. Add onion and garlic, and sauté until softened and fragrant. Add carrots and celery, and cook 5 minutes, stirring occasionally. Stir in tomatoes, add thyme sprigs, and cook 2 minutes more.
  2. Smash 1/2 cup chickpeas with back of a fork. Add smashed and whole chickpeas and broth to pot. Bring to a boil, then reduce heat to medium-low, and simmer 5 minutes. Add pasta and basil. Cook 7 to 8 minutes, stirring occasionally.
  3. Thin soup with broth or water (if necessary), and add salt and pepper to taste. Remove thyme sprigs, and serve garnished with shredded basil and sprinkled with Parmesan cheese.
  4. Enjoy! Yum!

(Adapted from this recipe.)

Makes about 6-8 servings.

{ Keep Cooking in Love & Light! }

Chickpea Minestrone
Chickpea Minestrone

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