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Dinner for 5

Chickpea Minestrone

This tomato-based minestrone cooks chickpeas, vegetables, herbs, and small pasta together in a savory vegetable broth.

$1.97per serving $
40 minstart to table
5servings

AmericanBudgetFamilyLunchesDinnersCold-weather comfortWinterSpring

Ingredients

  • 1 onion
  • 2 1/2 carrots
  • 2 ribs celery
  • 4 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp italian seasoning blend
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 28 oz canned crushed tomatoes
  • 2 dried bay leaves
  • 1 cup ditalini pasta
  • 2 cans (15 oz) chickpeas drained and rinsed
  • 3/8 cup freshly grated parmesan cheese (optional)
  • fresh chopped basil (optional)

Steps

  1. Chop the onion, carrots, celery, and garlic into small pieces.
  2. Heat the olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 6 minutes.
  3. Add the garlic, Italian seasoning, salt, and pepper, and cook for 1 minute.
  4. Add the broth, water, crushed tomatoes, and bay leaves, then simmer for 10 minutes.
  5. Stir in the pasta and chickpeas, then simmer for 12 minutes until the pasta is tender.
  6. Remove the bay leaves, stir in the Parmesan and basil, and rest the soup for 5 minutes.

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