Minestrone soup with chickpeas
This vegan minestrone soup with chickpeas is healthy and hearty, a perfect immune booster. Minestrone soup is normally made with small or medium sized shell pasta, but you can use other types, even gluten-free varieties. If you don’t follow a vegan diet, serve it with Parmesan.
Ingredients
Method
- Finely chop the onion and garlic, then dice the carrot and celery .
- In a large, heavy-based pot, heat the oil, then gently sauté the onion for 5 minutes until soft, then add the garlic, carrot and celery pieces. Add the dried herbs, then gently sweat the vegetables over low heat for about 5 minutes.
- Add the vegetable stock, tinned tomatoes and bring to a boil.
- Add the pasta and bring to the boil again, then simmer uncovered for 10-12 minutes.
- Add the chickpeas and warm through. Season with freshly ground peppercorn and salt if needed.
- Serve with fresh parsley and grated Parmesan scattered on top.