Minestrone Soup with Chickpea Pasta
There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with wholesome ingredients like in this Minestrone Soup with Chickpea Pasta. This vibrant, hearty soup is not only a feast for the eyes with its colorful veggies but also a nutritional powerhouse, thanks to the addition of protein-rich chickpea pasta. Whether you’re looking for a quick weeknight dinner or a cozy meal prep option, this recipe is bound to become a staple in your kitchen.
Why It’s My Go-To
I’ve always been a fan of classic minestrone soup, but when I discovered chickpea pasta, it was a game changer. This Minestrone Soup with Chickpea Pasta is not only gluten-free but also packed with protein and fiber, making it a filling option for any meal. The combination of fresh vegetables and rich tomatoes creates a symphony of flavors that is both satisfying and nourishing. Plus, it’s incredibly easy to make, and you can customize it with any vegetables you have on hand.
Shopping List
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 1/2 cups fresh green beans, cut into 1/2 inch pieces
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 (14-ounce) cans diced tomatoes
- 1 (14-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 (15-ounce) can kidney beans, drained
- 1 1/2 cups elbow pasta (I used Banza Chickpea pasta)
- Parmesan cheese (optional for topping)
- Fresh basil, chopped (optional for topping)
Equipment at a Glance
- Large pot or Dutch oven – for simmering the soup.
- Wooden spoon – to stir your ingredients together.
- Chopping board and knife – for prepping your vegetables.
- Measuring cups and spoons – to ensure perfect ingredient ratios.
Minestrone Soup with Chickpea Pasta: Step-by-Step Guide
Step 1: Sauté the Aromatics
Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once hot, add the diced onion and cook for about 5 minutes, or until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
Step 2: Add the Vegetables
Next, toss in the diced celery, carrots, green beans, and zucchini. Stir everything together and cook for another 5-7 minutes, allowing the vegetables to soften slightly. Season with dried oregano, dried basil, salt, and pepper.
Step 3: Incorporate the Tomatoes
Once the vegetables are tender, add the two cans of diced tomatoes and the can of crushed tomatoes. Stir to combine all the ingredients, letting the flavors meld together.
Step 4: Pour in the Broth
Add the 6 cups of vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 20 minutes, allowing all the flavors to develop.
Step 5: Add the Beans and Pasta
After 20 minutes, stir in the drained kidney beans and the chickpea pasta. Continue to simmer for another 10 minutes, or until the pasta is al dente. If needed, adjust the seasoning with more salt and pepper.
Step 6: Serve It Up
Once the pasta is cooked, ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped basil if desired. Enjoy the warm, hearty goodness of your Minestrone Soup with Chickpea Pasta!
No-Store Runs Needed
- Olive oil – a pantry staple for cooking.
- Onion and garlic – always handy in my kitchen.
- Canned tomatoes and broth – perfect for quick meals.
- Chickpea pasta – I keep a stock of this for nutritious meals.
Chef’s Notes
Feel free to customize this soup with whatever vegetables you have on hand! Spinach, kale, or even sweet potatoes work wonderfully in this recipe. If you prefer a creamier soup, blend a portion of it and then stir it back in for a luxurious texture. Lastly, remember that the flavors develop even more if you let it sit for a while, making leftovers even tastier!
Shelf Life & Storage
This Minestrone Soup with Chickpea Pasta can be stored in an airtight container in the refrigerator for up to 4 days. If you want to store it longer, consider freezing it for up to 3 months. Just be sure to leave out the pasta and add it fresh when you reheat, as it may become mushy after freezing.
Reader Q&A
Can I use other types of pasta?
Absolutely! While I love using chickpea pasta for its protein content, any pasta will work well in this Minestrone Soup with Chickpea Pasta. Just keep an eye on the cooking time as different pasta shapes may require different cooking durations.
What if I don’t have vegetable broth?
You can easily substitute water if you don’t have vegetable broth on hand. However, consider adding some extra spices or herbs to enhance the flavor of your soup.
Can I add meat to this soup?
Yes! You can add cooked sausage, ground turkey, or chicken to make this soup heartier. Just remember to adjust the cooking time accordingly to ensure the meat is thoroughly cooked.
Is this soup kid-friendly?
Definitely! The variety of vegetables and the flavorful broth make it appealing to kids. You can even let them help with the veggie prep to get them more excited about eating their greens!
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Serve & Enjoy
There you have it—a delightful and nutritious Minestrone Soup with Chickpea Pasta that is sure to warm your soul. This recipe is perfect for meal prep, easy weeknight dinners, or a comforting bowl on a chilly day. With its vibrant colors and robust flavors, it’s a dish that will become a beloved favorite in your home. Don’t forget to serve it with a sprinkle of Parmesan and fresh basil for that extra touch of flavor. Happy cooking!
Minestrone Soup with Chickpea Pasta
Ingredients
Equipment
Method
- Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once hot, add the diced onion and cook for about 5 minutes, or until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
- Next, toss in the diced celery, carrots, green beans, and zucchini. Stir everything together and cook for another 5-7 minutes, allowing the vegetables to soften slightly. Season with dried oregano, dried basil, salt, and pepper.
- Once the vegetables are tender, add the two cans of diced tomatoes and the can of crushed tomatoes. Stir to combine all the ingredients, letting the flavors meld together.
- Add the 6 cups of vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 20 minutes, allowing all the flavors to develop.
- After 20 minutes, stir in the drained kidney beans and the chickpea pasta. Continue to simmer for another 10 minutes, or until the pasta is al dente. If needed, adjust the seasoning with more salt and pepper.
- Once the pasta is cooked, ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped basil if desired. Enjoy the warm, hearty goodness of your Minestrone Soup with Chickpea Pasta!
Notes
- Feel free to customize this soup with whatever vegetables you have on hand!
- If you prefer a creamier soup, blend a portion of it and then stir it back in.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, consider freezing it for up to 3 months without pasta.
- Kids love this soup; let them help with veggie prep!
