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Imagine it’s a snowy and blustery day outside and you’ve finally trudged your way home. You open the door, walk into the kitchen, and a loved one hands you a bowl of this vegan minestrone soup, fragrant and hearty, packed with chickpeas for texture and protein. Sounds pretty nice. Let’s make that happen.
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Vegan Minestrone with Chickpeas
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 sprigs, and serve garnished with shredded basil and sprinkled with Parmesan cheese (if using).
- Calories 367
- Carbohydrate Content 63 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 12 g
- Protein Content 14 g
- Saturated Fat Content 0.5 g
- Sodium Content 588 mg
- Sugar Content 16 g