Dive into a bowl of this delicious vegan friendly and gluten free Winter Minestrone, which uses chickpea pasta spirals. I made this recipe for my friends at San Remo Pasta and it’s so good I had to put it on the blog too!
Chilly days and evenings call for a hearty, warming soup, and one of my faves is a chunky vegetable minestrone. It’s the kind of delightful soup recipe that’s incredibly forgiving and works with just about whatever you’ve got lurking in the bottom of your veggie crisper!
On those days you don’t feel like just winging it, you need to make this delicious Winter Minestrone recipe. It uses San Remo chickpea pasta spirals so it’s gluten free and has more protein than if you used regular wheat pasta.
I am absolutely in love with pulse pasta – it is a total revolution in the gluten free pasta space!
This vibrant minestrone recipe makes the most of some of my favourite winter vegetables; pumpkin, potato and kale. Combined they make this soup hearty, chunky, healthy AND tasty!
What is also fantastic about this winter minestrone is that it’s so damn easy to make. Using just one pot, all you need to do is:
- fry off the celery, carrot and onion briefly;
- add in the rest of your veggies and some stock;
- pop in the pasta for the last few minutes;
- stir in kale and beans right at the end and voila you are done.
Using the chickpea pasta and a base of vegetable stock, this Winter Minestrone recipe is both gluten free and vegan. If you are not vegan, I do love to serve this soup with a little buttered toast and a bit of freshly grated parmesan cheese on top, but they are only optional! It is also yummy with toast drizzled with extra virgin olive oil, and sprinkling your favourite fresh or dried herbs on top adds a nice kick too.
If you make this recipe I would love to see it! Take a snap and post it on Instagram and tag me, @nourish_everyday 🙂
- 1 litre vegetable stock
- 750 mL water
- 2 cups chickpea pasta – I used San Remo Pasta chickpea spirals
- 1-2 sticks celery
- 1-2 carrots
- 1 brown onion
- 2 cloves garlic
- 1-2 potatoes
- 2 cups pumpkin cut into cubes
- 1/2 bunch curly kale – about 5-6 large leaves of kale
- 1 tin four bean mix – use a 400 gram tin
- extra virgin olive oil for cooking
- salt and pepper to season
- Prepare the vegetables. Dice onion and carrot, and finely slice celery. Peel the pumpkin, and cut pumpkin and potato into small cubes. Wash the kale and rip the leaves into smaller pieces, discarding the thick inner stems.
- Heat a large soup pot or saucepan on the stove and add 2 tablespoons of olive oil. Add the onion, carrot, celery and garlic and sauté for about 5 minutes until the onion is translucent and starting to brown.
- Add in the vegetable stock, water, pumpkin and potato. Bring the mixture to a boil then reduce to a gentle simmer.
- Cook the vegetables for 7-10 minutes or until starting to soften, then add the pasta and cook for another 5 minutes. For the last minute of cooking add the kale and the bean mix, and cook until the kale has wilted into the soup.
- Season with salt and pepper to taste, and serve piping hot. You can add extra water or stock if needed if the soup is too thick.