Chickpea Minestrone
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5 servings
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Calories
281 kcal
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Course
Main Course, Soup
Chickpea Minestrone
Description
The Chickpea Minestrone features onions, carrots, celery, and garlic sautéed in olive oil to form a flavorful base for a rich broth made from vegetable stock, crushed tomatoes, and herbs including Italian seasoning and bay leaves. Adding chickpeas and ditalini pasta creates a hearty and satisfying texture, with the pasta cooking al dente to keep a slight bite. The soup is gently simmered to meld flavors, and bay leaves are removed before serving. Fresh basil and Parmesan cheese can be sprinkled on top to add a fresh aroma and richness.
This minestrone works well as a filling lunch or light dinner, ideally served hot with crusty bread. The combination of legumes, vegetables, and pasta makes it nourishing and balanced.
The recipe yields about 11-12 cups or six meal-sized portions. Adjust seasoning with salt, pepper, or Italian herbs to taste after cooking. This soup can be stored and reheated for convenience without losing its comforting texture.
Ingredients
- 1 onion white or yellow, medium
- 2-3 carrot
- 2 celery ribs
- 4 cloves garlic peeled, smashed, and minced
- 2 TBSP extra virgin olive oil
- 1 tsp Italian seasoning blend
- 1 tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth low-sodium
- 1 cup water
- 28 oz crushed tomatoes canned
- 2 bay leaves dried
- 1 cup ditalini pasta
- 2 cans chickpeas (15 oz each) drained and rinsed
- ¼-½ cup Parmesan Cheese or to taste (skip if vegan, freshly grated
- basil for topping (optoinal + delicious, fresh, chopped
Instructions
- Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then finely mince.
- Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 TBSP oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx 7 minutes.
- Next add minced garlic, Italian seasoning, salt, and pepper and cook an additional minute, stirring constantly.
- Add broth, water, and crushed tomatoes (juices and all) and bay leaves and bring pot to a boil.
- Once soup is vigorously bubbling, add chickpeas and pasta and reduce heat to low. Stir frequently for the first few minutes to prevent sticking. Cover and simmer until chickpeas are tender and pasta is al dente, approx 15 minutes. Stir occasionaly.
- Remove bay leaves when you come across them stirring the soup. Additional salt, pepper, and Italian seasoning blend can be added to taste at if desired.
- Ready to eat? Ladle into bowls and enjoy piping hot topped with fresh basil (optional but so tasty!) and freshly grated parmesan cheese.
Notes
- This recipe yields approximately 11-12 cups, enough for 6 generous servings.
- Estimate nutrition values based on your specific ingredient brands for accuracy.
- Fresh basil and Parmesan enhance the final presentation but are optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 779mg | 32% |
| Potassium | 677mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 4474IU | 89% |
| Vitamin C | 19mg | 21% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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