Chickpea Minestrone

Name: Chickpea Minestrone
Ingredients: 2 Tbs. olive oil; 1 small onion, chopped (1 1/4 cups); 4 cloves garlic, peeled; 3 large carrots, halved lengthwise and thinly sliced (2 cups); 3 stalks celery, halved lengthwise and thinly sliced (1 cup); 1 28-oz. can crushed tomatoes; 2 sprigs fresh thyme; 2 15-oz. cans chickpeas, rinsed and drained; 4 cups low-sodium vegetable broth; 1 1/4 cups (6 oz.) ditalini pasta; 13 cup chopped fresh basil, plus more thinly shredded basil for garnish; 6 Tbs. Parmesan cheese, for serving, optional

12 ingredients

10 steps

Ingredients

2 Tbs. olive oil
1 small onion, chopped (1 1/4 cups)
4 cloves garlic, peeled
3 large carrots, halved lengthwise and thinly sliced (2 cups)
3 stalks celery, halved lengthwise and thinly sliced (1 cup)
1 28-oz. can crushed tomatoes
2 sprigs fresh thyme
2 15-oz. cans chickpeas, rinsed and drained
4 cups low-sodium vegetable broth
1 1/4 cups (6 oz.) ditalini pasta
13 cup chopped fresh basil, plus more thinly shredded basil for garnish
6 Tbs. Parmesan cheese, for serving, optional

Directions

1

Heat oil in large pot or Dutch oven over medium heat.
2

Add onion and garlic, and saute 4 minutes, or until softened.
3

Add carrots and celery, and cook 5 minutes, stirring occasionally.
4

Stir in tomatoes, add thyme sprigs, and cook 2 minutes more.
5

Smash 1/2 cup chickpeas with back of a fork to form paste.
6

Add smashed and whole chickpeas, broth, and 2 cups water to pot.
7

Bring to a boil, then reduce heat to medium-low, and simmer 5 minutes.
8

Add ditalini and basil, and cook 7 to 8 minutes, stirring occasionally.
9

Thin soup with broth or water (if necessary), and adjust seasoning.
10

Remove thyme sprigs, and serve garnished with shredded basil and sprinkled with Parmesan cheese (if using).