Chickpea Minestrone

By Joelene

Ingredients

• 2 Tbs. olive oil
• 1 small onion, chopped (1 1/4 cups)
• 4 cloves garlic, peeled
• 3 large carrots, halved lengthwise and thinly sliced (2 cups)
• 3 stalks celery, halved lengthwise and thinly sliced (1 cup)
• 1 28-oz. can crushed tomatoes
• 2 sprigs fresh thyme
• 2 15-oz. cans chickpeas, rinsed and drained
• 4 cups low-sodium vegetable broth
• 1 1/4 cups (6 oz.) ditalini pasta
• 1/3 cup chopped fresh basil, plus more thinly shredded basil for garnish
• 6 Tbs. Parmesan cheese, for serving, optional

Preparation

Step 1

1. Heat oil in large pot or Dutch oven over medium heat. Add onion and garlic, and sauté 4 minutes, or until softened. Add carrots and celery, and cook 5 minutes, stirring occasionally. Stir in tomatoes, add thyme sprigs, and cook 2 minutes more.

2. Smash 1/2 cup chickpeas with back of a fork to form paste. Add smashed and whole chickpeas, broth, and 2 cups water to pot. Bring to a boil, then reduce heat to medium-low, and simmer 5 minutes. Add ditalini and basil, and cook 7 to 8 minutes, stirring occasionally.

3. Thin soup with broth or water (if necessary), and adjust seasoning. Remove thyme sprigs, and serve garnished with shredded basil and sprinkled with Parmesan cheese (if using).