Chickpea Minestrone

By devogirl

Vegetarian Times

This Italian-grandma-inspired soup gets a boost of healthful protein from cooked chickpeas.

nutritional information
Per 2-cup serving:
Calories: 367
Protein: 14 g
Total Fat: 8 g
Saturated Fat: <1 g
Carbohydrates: 63 g
Cholesterol: 0 mg
Sodium: 588 mg
Fiber: 12 g
Sugar: 16 g

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 springs, and serve garnished with shredded basil and sprinkled with Parmesan cheese (if using).