Soup is one of my favorite winter meals, and I’ve come to really enjoy dedicating part of my Sunday afternoons to making soups I can eat during the week to simplify weeknight cooking. Lately, I’ve been making this Chickpea Pasta Minestrone, which I like to serve with a salad or cooked veggies for an easy Meatless Monday dinner. I also love having a bowl for lunch — it really is that good!

This Chickpea Pasta Minestrone is hearty and nourishing. It’s packed with vitamins and minerals, and it’s also a great plant-based meal that’s very satisfying thanks to the extra fiber and protein in the chickpea pasta. It also happens to be gluten-free, so if you or a loved one is adhering to a gluten-free diet, this soup is a great option!

MinestroneBlueBowl 1024x1024 - Gluten-Free Chickpea Pasta Minestrone

 

Chickpea Pasta Minestrone 

Serves 4 

 

Ingredients:

  • -1 tablespoon olive oil 
  • -1 small onion, diced
  • -2 celery stalks, diced
  • -1 carrot, peeled and diced
  • -1 medium zucchini or summer squash, chopped
  • -2 garlic cloves, minced 
  • -1 teaspoon dried oregano 
  • -1 teaspoon dried rosemary 
  • -½ teaspoon dried thyme
  • -½ teaspoon red pepper flakes or to taste 
  • -salt and pepper to taste 
  • -¼ cup tomato paste 
  • -1 28-oz can of diced tomatoes 
  • -1 can kidney beans 
  • -6-8 cups vegetable broth 
  • -1.5 cups chickpea pasta shells or elbow shaped pasta 
  • -Freshly grated Parmesan cheese, for garnish (optional) 

 

Directions: 

  1. -Heat oil in a large stock pot over medium heat. 
  2. -Add onion, celery, carrot, and zucchini. Cook about 5 minutes or until the veggies begin to soften. 
  3. -Add garlic and cook for about a minute, until fragrant. 
  4. -Add spices, tomato paste, tomato, and beans, stirring well to combine.
  5. -Add broth and stir well. Bring the pot to a boil and then reduce heat to a simmer. Cool for 20 minutes. 
  6. -Add the pasta and allow to cook, uncovered, for another 15 minutes.  
  7. -Serve hot and garnish your bowl with Parmesan if desired. 

 

Note: You can store leftovers in the fridge for up to five days or for 3-6 months in the freezer. When reheating, you may need additional water or broth, as the pasta soaks up liquid. 

 

For a plant-based cheese substitute, you can swap in nutritional yeast. 

 

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