Chickpea Minestrone

Chickpea Minestrone

This recipe is adapted from the Vegetarian Times magazine. It was really easy to put together and made for a very satisfying warm bowl of comfort during this winter season.

Here's how I made Chickpea Minestrone:

2 tsp olive oil
1/2 cup finely chopped sweet onion
2 cloves garlic - minced
1/2 cup mixed frozen veggies (I used Trader Joes vegetable melange)
1/4 cup chopped frozen spinach
1 can diced tomatoes
1 can chickpeas
2 cups vegetable broth
3/4 cup small pasta (I used whole grain shell pasta)
Seasonings - 1 tsp salt or to taste, pinch of sugar, 1 tsp ground black pepper, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp dried sage, 1/2 tsp dried basil
Garnish - red pepper flakes, parmesan cheese

Heat the oil in a pot and saute the onions on medium heat for 5 mins or until soft. Add the garlic and saute 2-3 mins. Add the frozen mixed veggies and frozen spinach. Save 1/4 cup each of the tomatoes and chickpeas. Add the rest to the pot along with the broth and the seasonings.

Blend the reserved tomatoes and chickpeas roughly and add to the pot. Mix well and bring to a boil. Then add the pasta and cook for 10 mins stirring occasionally. Add more broth or water if needed to get consistency desired

Serve hot garnished with red pepper flakes and parmesan cheese if desired.

This bowl of Chickpea Minestrone goes to the MLLA # 79 event at Lisa's Kitchen. This event was started by Susan.