Minestrone Chickpea Pasta Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon chili powder
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • sea salt & ground black pepper, to taste
  • 2 14oz cans finely chopped tomatoes
  • 5 cups vegetable stock
  • 1 box chickpea pasta
  • 3 cups kale, chopped
Instructions
  1. In a large, dutch oven, heat the olive oil over medium-high heat. Add the onions and carrots to the pot and stir. Saute until onions are starting to become translucent and soft, about 3 minutes.
  2. Add the sage, thyme, chili powder, garlic, and tomato paste to the pot and stir. Once the tomato paste is evenly distributed and the garlic is fragrant, about 30 seconds. Season the vegetables generously with salt and pepper.
  3. Add the crushed tomatoes and vegetable stock to the pot. Cover the pot and bring it to a boil. Add the pasta to the soup and continue simmering until pasta is tender and cooked through, about 10 minutes.
  4. Add the chopped kale to the soup and place the lid on the pot. Let the soup simmer until the kale is wilted and bright green, about 2 minutes. Check the soup for seasoning. Serve the minestrone hot.
Recipe by Purely Katie at https://www.purelykatie.com/minestrone-chickpea-pasta-soup/