Chickpea Minestrone

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It’s soup o’clock!  Which is pretty much all day every day at our house this time of year.  I can’t get enough.  And this hearty chickpea minestrone is so tasty and easy to whip up, I know you’ll love it too!  If you’re really looking for comfort, this would be amazing with a crusty sourdough and a glass of wine.  With chocolate for dessert. Problems, WHAT?!  Enjoy!  xx- Sarah

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Chickpea Minestrone

Ingredients

  • 1 large sweet onion, diced
  • 3 cloves garlic, crushed
  • 2 large stalks celery, chopped
  • 3 medium carrots, sliced
  • (1) 15 oz can chickpeas, drained and rinsed
  • (1) 15oz can kidney beans, drained and rinsed
  • 3 tablespoons olive oil
  • 3 bay leaves
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • (2) 28 oz cans of diced plum tomatoes
  • 3 1/2 cups vegetable broth
  • 1 1/2 cups torchiette or pasta of your choice
  • 4 cups spinach
  • 1 cup peas (frozen or fresh)
  • chopped flat leaf parsley, garnish

Instructions

  • In a large soup pot sauté onions over medium-low heat in 3 tablespoons of olive oil and a generous pinch of salt.
  • Cook onions for approximately 5 minutes or until they are soft and yellow.
  • Add garlic and cook for an additional two minutes. Stir often, being careful not to burn garlic.
  • Add carrots and celery to pot, continue to cook for an additional 5 minutes, stirring often.
  • Add bay leaves, thyme, basil, oregano, black pepper, red pepper flakes and salt.
  • Add tomatoes, vegetable broth, kidney beans and chickpeas to pot. Combine well.
  • Simmer covered over low heat for 20 minutes.
  • Add pasta and cook for an additional 10 - 15 minutes, or until noodles are soft. (If using a gluten free noodle cook separately and add to soup at the end)
  • Add in spinach and peas, stirring until peas are cooked.
  • Garnish with parsley and serve immediately!
https://ahouseinthehills.com/2014/12/04/chickpea-minestrone/

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Reader Comments

  6. Jess|

    This looks so yummy and beautifully photographed.
    I absolutely love your blog so glad I came across it xx

    Reply
  8. Tracie Holik|

    Yum! I just made this for my husband and kids. We’re vegetarian and I have made many minestrone recipes, but this was especially tasty. We loved it, Sarah. Thank you!

    Reply
  9. kristie {birch and wild}|

    Chickpea minestrone is a wonderful idea! I love this soup.

    Reply
  12. Melanie|

    This minestrone looks super yummy! I love the addition of chickpeas! How many servings would you say this makes? I want to know if the recipe will be enough for a family of four or if I’ll need to double it 🙂

    Reply
    • Tracie Holik|

      Melanie, I have made this twice and I am making it again right now. My family of four can eat it tonight for dinner and there will be enough to have leftovers this week. No need to double. You probably already figured this out, but I wanted to answer since I just saw your comment:)

      Reply
  13. Michelle|

    I made this soup tonight for a sick family including myself! It was amazing. Everyone loved it!! I followed the recipe exactly. Thank you!!

    Reply
  14. J. Smith|

    Made this receipt, it was great but added garbanzo beans also extra can of tomatoes , it was so good we live on soups in winter thank you so much.

    Reply
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