Minestrone Soup with Chickpea Pasta
Minestrone soup is a comforting classic, brimming with vegetables and beans, making it a hearty and nourishing choice for any meal. In this rendition, we elevate the traditional recipe by incorporating chickpea pasta, which not only adds a delightful twist but also boosts the protein content, making it perfect for vegans and pasta lovers alike. This Minestrone Soup with Chickpea Pasta is not just a simple soup; it’s a bowl of goodness that’s easy to prepare and even easier to enjoy.
Why Minestrone Soup with Chickpea Pasta is Worth Your Time
Minestrone soup is versatile and adaptable, allowing you to use whatever vegetables you have on hand. The addition of chickpea pasta gives this dish a unique flavor and texture while enhancing its nutritional profile. With plenty of fiber and protein, this soup will keep you full and satisfied. Plus, it’s a fantastic way to sneak in more veggies into your diet. Whether it’s a chilly winter evening or a quick lunch, this soup is a warm hug in a bowl that’s good for the soul.
Ingredient 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)
Cook’s Kit
- Large pot: Essential for simmering the soup.
- Cutting board and knife: For prepping your veggies.
- Wooden spoon: Perfect for stirring.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Can opener: For opening canned ingredients.
Minestrone Soup with Chickpea Pasta Cooking Guide
Step 1: Sauté the Aromatics
In a large pot, heat the extra-virgin olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Toss in the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the Vegetables
Next, stir in the celery, carrots, and green beans. Sauté these vegetables for another 5-7 minutes until they begin to soften. Then, add the diced zucchini along with the oregano and basil. Season with salt and pepper to taste.
Step 3: Incorporate the Tomatoes
Pour in the diced tomatoes and crushed tomatoes, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld beautifully.
Step 4: Add the Broth and Beans
Pour in the vegetable broth and add the drained kidney beans. Bring the soup to a gentle boil, then reduce the heat to a simmer.
Step 5: Cook the Pasta
After the soup has simmered for about 15 minutes, add the chickpea pasta. Cook according to the package instructions, usually around 7-9 minutes, until the pasta is al dente.
Step 6: Final Touches
Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove from heat and let it sit for a few minutes before serving.
Step 7: Serve and Enjoy
Ladle the Minestrone Soup with Chickpea Pasta into bowls and top with freshly grated Parmesan cheese and chopped fresh basil if desired. Enjoy this warm, hearty meal with some crusty bread on the side.
Easy Ingredient Swaps
- Chickpea pasta: You can substitute with whole wheat pasta or gluten-free pasta if preferred.
- Kidney beans: Swap with black beans or cannellini beans for a different flavor.
- Zucchini: Use yellow squash or bell peppers as alternatives.
- Vegetable broth: Chicken broth can be used for a non-vegetarian version.
Troubleshooting Tips
- If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- For a spicier kick, consider adding red pepper flakes along with the herbs.
- If the pasta absorbs too much broth, you can always add more broth when reheating.
- Ensure the vegetables are cut uniformly for even cooking.
Save It for Later
This Minestrone Soup with Chickpea Pasta can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave. The flavors continue to develop, making it even tastier the next day! You can also freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.
Quick Q&A
Can I use other types of beans in Minestrone Soup with Chickpea Pasta?
Absolutely! Feel free to experiment with different beans such as cannellini or black beans for a unique twist on this classic soup.
How do I make Minestrone Soup with Chickpea Pasta heartier?
You can add more vegetables like spinach, kale, or even some diced potatoes to make the soup even more filling.
Is Minestrone Soup with Chickpea Pasta suitable for meal prep?
Yes! This soup is perfect for meal prep. Make a big batch at the beginning of the week and enjoy it for lunches or dinners throughout the week.
Can I make Minestrone Soup with Chickpea Pasta in a slow cooker?
Absolutely! Just add all the ingredients (except the pasta) to the slow cooker and cook on low for 6-8 hours. Stir in the pasta during the last 30 minutes of cooking.
See You at the Table
Now that you’ve mastered this delicious Minestrone Soup with Chickpea Pasta, gather your loved ones around the table and enjoy a comforting meal together. Each spoonful is a reminder of the joys of cooking with fresh ingredients and sharing hearty, wholesome food. Whether it’s a rainy day or a family gathering, this soup is sure to bring warmth and happiness to your heart and home. Happy cooking!
Minestrone Soup with Chickpea Pasta
Ingredients
Equipment
Method
- In a large pot, heat the extra-virgin olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Toss in the minced garlic and cook for an additional minute until fragrant.
- Next, stir in the celery, carrots, and green beans. Sauté these vegetables for another 5-7 minutes until they begin to soften. Then, add the diced zucchini along with the oregano and basil. Season with salt and pepper to taste.
- Pour in the diced tomatoes and crushed tomatoes, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld beautifully.
- Pour in the vegetable broth and add the drained kidney beans. Bring the soup to a gentle boil, then reduce the heat to a simmer.
- After the soup has simmered for about 15 minutes, add the chickpea pasta. Cook according to the package instructions, usually around 7-9 minutes, until the pasta is al dente.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove from heat and let it sit for a few minutes before serving.
- Ladle the Minestrone Soup with Chickpea Pasta into bowls and top with freshly grated Parmesan cheese and chopped fresh basil if desired. Enjoy this warm, hearty meal with some crusty bread on the side.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For a spicier kick, consider adding red pepper flakes.
- Feel free to experiment with different beans for a unique twist.
- Ensure the vegetables are cut uniformly for even cooking.
