Chickpea Minestrone Soup
This Chickpea Minestrone Soup is a hearty combination of summer vegetables, chickpeas, and whole wheat rotini bathed in a simple tomato broth. It's the perfect rustic summer soup.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Chickpea, Minestrone, Soup
Servings: 6
- 8 oz penne pasta
- 2 Tbsp extra virgin olive oil
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 3 celery ribs, diced
- 2 medium zucchinis, cut into half moons
- 1½ c green beans, trimmed and cut into 1" pieces
- 1 14.5 oz can chickpeas, drained and rinsed
- 1 14.5 oz can fire roasted tomatoes
- 6 c low sodium vegetable or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2 c kale or spinach, roughly chopped
- ¼ c Parmesan cheese (garnish) (vegan or regular)
Prepare the vegetables. Dice onions, carrots, and celery. Mince garlic. Cut zucchini into half moons. Trim green beans and cut into 2" pieces. Drain and rinse chickpeas.
Heat olive oil over medium-high heat in a dutch oven or large sauce pot. Once oil is hot, add onions, carrots, celery, and garlic. Cook 3 to 4 minutes, until vegetables begin to soften.
Add green beans and chickpeas. Cook 2 to 3 minutes.
Add zucchini, broth, and tomatoes. Season with basil, oregano, salt and pepper.
Bring soup to a boil and reduce to a simmer. Cook at least 30 minutes on low at a simmer. Add pasta 7-8 minutes before serving. Add spinach 1 minute before serving. Divide among bowls. Garnish with Parmesan.