Dive into a bowl of healthy winter minestrone, which is made with chickpea pasta spirals for extra protein! An easy recipe that is gluten free and vegan.
2cupschickpea pasta- I used San Remo Pasta chickpea spirals
1-2stickscelery
1-2carrots
1brown onion
2clovesgarlic
1-2potatoes
2cupspumpkincut into cubes
1/2bunchcurly kale- about 5-6 large leaves of kale
1tinfour bean mix- use a 400 gram tin
extra virgin olive oilfor cooking
salt and pepperto season
Instructions
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.
Notes
*you can use another type of bean other than four bean mix in the soup. It's also really nice with canned butter beans, borlotti beans or chickpeas. *if you aren't vegan, this recipe is really yummy served with buttered toast and/or a sprinkle of grated parmesan on top!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!