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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 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 marjoram or Italian mixed herbs
  • 1 vegetable stock cube
  • 350 ml passata
  • About 500 ml water
  • 1.5 cup pasta
  • 1 tin chickpeas drained and rinsed
  • 1 bunch asparagus
  • Salt & pepper
  • 1 Tbsp fresh chopped herbs of your choice parsley, basil, mint etc

Method
 

  1. Finely chop the onion, garlic and celery.Dice the carrot.
  2. 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.
  3. Add the oregano or mixed herbs, then gently cook the vegetables over low heat for about 5 minutes.
  4. Add the passata, water and stock cube.
  5. Bring to a boil and add the pasta.
  6. Simmer, uncovered, for 10-12 minutes.
  7. Meanwhile, wash the asparagus and remove their woody ends. Cut each asparagus into 3 or 4 pieces. Set these aside.
  8. When the veggies in the soup are tender, add the drained chickpeas and asparagus pieces and cook for another 5 minutes.
  9. Taste the soup and season to your liking.
  10. Serve warm.