Minestrone Soup with Chickpea Pasta

There’s something undeniably comforting about a steaming bowl of minestrone soup, especially when it’s packed with vibrant vegetables and hearty chickpea pasta. This Minestrone Soup with Chickpea Pasta is not just a meal; it’s a celebration of wholesome ingredients that come together to create a dish bursting with flavor and nutrition. Perfect for chilly days, this soup is your new go-to for an easy weeknight dinner or a cozy weekend lunch.

Why It’s My Go-To

Minestrone soup has been a staple in my kitchen for years. Its versatility means that I can adapt it based on what’s in season or what I have on hand, making it a fantastic way to minimize food waste. The addition of chickpea pasta elevates this classic dish, providing a protein boost and a satisfying texture that traditional pasta sometimes lacks. Not to mention, it’s a one-pot wonder, making cleanup a breeze!

Ingredient Checklist

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 ½ cups fresh green beans, cut into ½ 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 ½ cups elbow pasta (I used Banza Chickpea pasta)
• Parmesan cheese, optional for topping
• Fresh basil, chopped (optional) for topping

Prep & Cook Tools

• Large pot or Dutch oven – for simmering the soup.
• Cutting board and knife – to chop all the fresh vegetables.
• Measuring cups and spoons – accurate measurements make for the best flavor.
• Wooden spoon – for stirring and mixing your ingredients.
• Can opener – to open your canned tomatoes and beans with ease.

Minestrone Soup with Chickpea Pasta: How It’s Done

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 3-4 minutes until it becomes translucent. Next, add the minced garlic and continue to sauté for another 1-2 minutes, stirring frequently to prevent burning.

Step 2: Add the Vegetables

Stir in the diced celery and carrots. Cook for an additional 5 minutes, allowing them to soften. Then, add in the fresh green beans and zucchini, cooking for another 3-4 minutes. The vibrant colors of these vegetables will make your kitchen come alive!

Step 3: Season the Soup

Sprinkle in the dried oregano and basil, along with a generous pinch of salt and pepper. Stir well to combine all the flavors.

Step 4: Incorporate the Tomatoes and Broth

Pour in the diced and crushed tomatoes, followed by the vegetable broth. Stir everything together, ensuring that all ingredients are well mixed.

Step 5: Add the Beans

Add the drained kidney beans to the soup, stirring them in gently. Let the mixture come to a simmer.

Step 6: Cook the Pasta

Once the soup is simmering, add the chickpea pasta. Cook according to the package instructions, usually around 6-8 minutes, until the pasta is al dente. Keep in mind that chickpea pasta tends to absorb more liquid, so you may need to adjust with more broth or water based on your desired consistency.

Step 7: Final Touches

Once the pasta is cooked, taste and adjust the seasoning if necessary. If you’d like, serve the soup topped with freshly grated Parmesan cheese and chopped basil for an extra burst of flavor.

Vegan & Vegetarian Swaps

• Replace Parmesan cheese with nutritional yeast for a vegan alternative that adds a cheesy flavor.
• Use any kind of beans you have on hand, such as black beans or cannellini beans, to switch up the protein source.
• Feel free to add other vegetables like spinach or kale for added nutrients and color.

Mistakes That Ruin Minestrone Soup with Chickpea Pasta

While making Minestrone Soup with Chickpea Pasta is straightforward, there are a few common pitfalls to avoid:

• Overcooking the pasta: Chickpea pasta cooks faster than regular pasta, so keep an eye on it to prevent mushiness.
• Skipping the seasoning: Seasoning is key! Don’t be shy with salt and pepper to enhance the flavors of your soup.
• Using old vegetables: Fresh ingredients make a significant difference in flavor, so choose the freshest produce available.

Storing Tips & Timelines

This Minestrone Soup with Chickpea Pasta stores well in the refrigerator for up to 4 days. Allow it to cool completely before transferring it to an airtight container. For longer storage, you can freeze the soup for up to 3 months. When reheating, you may need to add a little extra broth or water to loosen it up, as the pasta will continue to absorb liquid.

Minestrone Soup with Chickpea Pasta FAQs

Can I use other types of pasta in this recipe?

Absolutely! While chickpea pasta adds a unique flavor and nutritional boost, you can use any pasta you prefer. Just adjust the cooking time according to the type of pasta you choose.

Is this soup gluten-free?

Yes, as long as you use gluten-free pasta, this Minestrone Soup with Chickpea Pasta can easily be made gluten-free. Always check the packaging to ensure it meets your dietary needs.

Can I make this soup in advance?

Yes! This soup actually tastes better the next day as the flavors meld together. Just store it in the refrigerator and reheat before serving.

What can I serve with this soup?

This soup pairs wonderfully with a slice of crusty bread or a fresh garden salad for a complete meal. Enjoy it with a drizzle of olive oil or a sprinkle of lemon juice for added freshness!

Ready, Set, Cook

Gather your ingredients, roll up your sleeves, and dive into making this delightful Minestrone Soup with Chickpea Pasta. Each spoonful not only warms your body but also brings a sense of comfort and satisfaction that only homemade soup can provide. You’ll love how simple and nourishing this recipe is, and it’s sure to become a regular in your recipe rotation. Enjoy the process, savor the flavors, and share your delicious results with family and friends. Happy cooking!