Winter Minestrone Chickpea Pasta Soup
Winter Minestrone Chickpea Pasta Soup ~ enjoy the rich, flavorful broth loaded with fresh seasonal vegetables, white beans and Chickapea Pasta! This soup is not only super easy to make, it’s filling, healthy, hearty and delicious.
We’re very excited to introduce our newest team member, Tricia, from the beautiful blog, Saving Room for Dessert. Tricia has created this nutritious soup for us today and we can’t wait for you to try it. Take it away, Tricia!
It doesn’t seem to be letting up and I’m not talking about snow. Here in Virginia we’re having a reasonably mild winter overall, but that hasn’t calmed our craving for healthy soups with loads of flavor. This is a very exciting soup recipe for me to share today because we’re introducing a new, amazing, smart carb pasta that‘s now available in the US!
We were very excited, but frankly a little skeptical, about what pasta made from chickpeas and lentils would taste like.
It’s not an easy thing to take a favorite family ingredient like pasta and substitute something new and different. To say we were pleasantly surprised is an understatement. We love both the flavor and texture so we are thrilled to add it to our pantry. These little pasta shells soaked up the rich flavor in the soup and they didn’t fall apart.
This soup is a one pot wonder – meaning you’ll wonder why you don’t make it more often!
For this recipe I borrowed two little tricks from chef Giada De Laurentis that add a ton of flavor and complexity. While the soup is simmering, add a Parmesan cheese rind to the broth. I also purėed half the cannellini beans with a little water before adding to the soup, transforming the broth to a thicker, satisfying slurp-able spoonful. Both brilliant, simple ways to set this soup apart from other broth based soups.
- 3 tablespoons olive oil 45 mL
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 small zucchini sliced and quartered
- 1 small russet potato peeled and cubed
- 1 leaves bunch of swiss chard ribs removed, chopped
- 1 teaspoon fresh ground black pepper 5 mL
- 1/2 teaspoon salt 2.5 mL, more or less to taste
- 1 tablespoon fresh thyme leaves 15 mL
- 1 teaspoon Italian Seasoning 5 mL
- 2 mL cans diced tomatoes with juice (low salt), 14.5-ounc(407
- 1 mL container of vegetable broth 32-ounc(960, low salt
- 1 Bay Leaf
- 1 mL can cannellini beans rinsed and drained, 14.5-ounc(435
- 1 Parmesan rind
- 1/4 cup chopped fresh Italian or flat-leaf parsley 60 mL
- 1 tablespoon chopped fresh basil leaves 15 mL
- 2 cups (280 (Chickapea Shell Pasta cooked (5 minuteand drained
- Fresh grated or sliced Parmesan for garnish
Heat the olive oil in a large, heavy bottom soup pot on medium heat. Add the onion, carrots and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.
Add the garlic and sauté, stirring constantly, until fragrant. Add the zucchini, potato and Swiss chard, season with pepper, salt, thyme and Italian Seasoning and cook for 3 minutes. Stir in the canned tomatoes. Bring the mixture to a boil, reduce the heat and simmer until the chard is wilted and tomatoes are soft, about 10 minutes.
Add the vegetable broth, bay leaf, and Parmesan rind to the tomato and vegetable mixture. Combine 1/2 of the drained and rinsed cannellini beans with 1 cup of water and puree with a stick or immersion blender until almost smooth. (A regular blender or food processor are fine too.) Add the puréed beans to the soup and simmer, stirring occasionally until the potato is tender, about 15 minutes.
While the soup is simmering, cook the Chickapea Pasta in boiling, salted water for 5 minutes. For the shell shaped pasta, be sure to add it slowly to the boiling water, stirring to ensure the pasta does not stick together. Drain before adding to the soup.
Add the remaining beans, parsley, basil and cooked Chickapea Pasta shells. Simmer until the soup thickens and is heated through. Discard the bay leaf and Parmesan rind, check the seasoning and add salt and pepper to taste.
Ladle the soup into bowls, garnish with additional fresh basil or parsley and shredded Parmesan cheese.