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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 2 stalks celery
  • 2 carrots
  • 1 tsp dried oregano or marjoram or Italina mixed herbs
  • 1 L vegetable stock
  • 1 tin chopped tomatoes
  • 1 tin chickpeas drained and rinsed
  • 1 cup dried pasta of your choice
  • 2 Tbsp chopped parsley
  • Salt & pepper

Method
 

  1. Finely chop the onion and garlic, then dice the carrot and celery .
  2. 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.
  3. Add the vegetable stock, tinned tomatoes and bring to a boil.
  4. Add the pasta and bring to the boil again, then simmer uncovered for 10-12 minutes.
  5. Add the chickpeas and warm through. Season with freshly ground peppercorn and salt if needed.
  6. Serve with fresh parsley and grated Parmesan scattered on top.