Spicy Chickpea Minestrone

Recipe by Fran Allen






Serves 06

This recipe is the perfect dish for weeknight dinner. Warm, comforting and loaded with lots of veggies. Using just a handful of simple ingredients, this soup comes together quickly and makes amazing leftovers.


  1. 1

    Start by tying the thyme, oregano and parsley sprigs together with the cooking twine. Set this aside.

  2. 2

    Heat a dutch oven or a large heavy bottom pot over medium-low heat. Add olive oil and let it warm.

  3. 3

    Toss in chili flakes, onion, carrot and celery. Stir to coat the ingredients in oil. Let the vegetables cook for about 3 minutes, until they begin to soften. Then sprinkle in sea salt and stir to mix. Let the veggies cook for another 3 minutes, stirring often.

  4. 4

    Stir in garlic. Mix until garlic begins to become aromatic, about 1 minute. Then add in tomato paste and stir well. Cook for another minute, stirring throughout.

  5. 5

    Add water, chickpeas, potato and herb bundle. Bring the soup to a simmer then reduce the heat to low. Cover and let cook for 30 minutes.

  6. 6

    Remove the herb bundle. Taste the broth and add more salt if needed.

  7. 7

    Adjust the temperature to medium. Add in kale and pasta. Bring the soup to a simmer and let cook for another 10 minutes, or until pasta is cooked.

  8. 8

    Serve with fresh ground pepper and a sprinkle of fresh parsley.

  9. 9

    Substitutions: If not plant-based, feel free to garnish the soup with grated parmesan cheese. Remove the chili flakes for a milder flavour. If you don't have fresh herbs you can use 1/2 tsp of dried for each.

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