Minestrone with chickpeas and asparagus
This vegan minestrone with chickpeas and asparagus is a simple, healthy dish which is filling too. I made it with gluten-free fusilli , but you can use any dried pasta you’d like (although smaller pasta shapes are more suitable, such as mini shells, ditalini or orzo). For a vegetarian version, serve it with grated Parmesan.
Ingredients
Method
- Finely chop the onion, garlic and celery.Dice the carrot.
- Heat the oil in a large, heavy-based pot, then gently sauté the onion and celery for 5 minutes until soft. Add the garlic and carrot.
- Add the oregano or mixed herbs, then gently cook the vegetables over low heat for about 5 minutes.
- Add the passata, water and stock cube.
- Bring to a boil and add the pasta.
- Simmer, uncovered, for 10-12 minutes.
- Meanwhile, wash the asparagus and remove their woody ends. Cut each asparagus into 3 or 4 pieces. Set these aside.
- When the veggies in the soup are tender, add the drained chickpeas and asparagus pieces and cook for another 5 minutes.
- Taste the soup and season to your liking.
- Serve warm.