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Homemade Minestrone Soup with Chickpea Pasta photo
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Minestrone Soup with Chickpea Pasta

This Minestrone Soup is a comforting bowl of vibrant vegetables and chickpea pasta, perfect for chilly days!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Healthy, Vegan
Servings: 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 1.5 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
  • 1.5 cups elbow pasta (I used Banza Chickpea pasta)
  • Parmesan cheese optional for topping
  • Fresh basil chopped (optional) for topping

Instructions

  • 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.
  • 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.
  • Sprinkle in the dried oregano and basil, along with a generous pinch of salt and pepper. Stir well to combine all the flavors.
  • Pour in the diced and crushed tomatoes, followed by the vegetable broth. Stir everything together, ensuring that all ingredients are well mixed.
  • Add the drained kidney beans to the soup, stirring them in gently. Let the mixture come to a simmer.
  • 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.
  • 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.

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon
  • Can opener

Notes

  • Feel free to swap out vegetables based on what you have available.
  • This soup can be made in advance and actually tastes better the next day!
  • Adjust the broth as needed when reheating, as the pasta absorbs liquid.