Spicy Chickpea Minestrone
Recipe by Fran Allen
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.
Start by tying the thyme, oregano and parsley sprigs together with the cooking twine. Set this aside.
Heat a dutch oven or a large heavy bottom pot over medium-low heat. Add olive oil and let it warm.
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.
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.
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.
Remove the herb bundle. Taste the broth and add more salt if needed.
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.
Serve with fresh ground pepper and a sprinkle of fresh parsley.
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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