I know at first glance this soup doesn’t seem like something to get super excited about but let me tell you it’s delicious. Especially if you eat it on an insanely rainy day like we had in Chicago last week. It’s hearty with all the vegetables/chickpeas and pasta but clean and satisfying. It tasted best after sitting for a few minutes and even better the next day just be gentle in reheating so the pasta doesn’t get all mushy. I ate mine as is with a drizzle of olive oil but certain parties really appreciated a sprinkling of parmesan…. and a grilled cheese on the side….either way I promise this will be your next soup staple.
- 2-3 tablespoons olive oil plus more for garnish
- 0.5 yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced into thin rounds
- 1.5 cups green beans, trimmed and chopped into bite sized pieces
- 1 small zucchini, sliced
- 1 15-ounce can fire roasted tomatoes
- 6 cups veggie broth
- 2 tablespoons fresh basil
- 2 teaspoons dried oregano
- 1 15 ounce can chickpeas (or white beans), rinsed and drained
- 2 cups pasta (I used gluten free)
- 1 cup baby kale or baby spinach, roughly chopped
- 1 tablespoon nutritional yeast (optional)
- 2 teaspoons red pepper flake
- 1 tablespoon coconut sugar (can sub regular sugar)
- Optional: vegan or regular parmesan
- Heat a large dutch oven over medium heat. Add olive oil and onion and sauté for 2 minutes. Add garlic and sauté an additional minute.
- Add carrots and green beans and season with salt/pep. Cook for four minute, stirring occasionally.
- Add zucchini, tomatoes, veggie broth, basil, oregano, yeast, red pepper flake, coconut sugar and chickpeas. Stir.
- Increase heat to high and bring to a strong simmer. Reduce heat to medium-low until just simmering. Add pasta and stir. Cook for 10 minutes.
- Add kale or spinach and stir. Reduce heat to low and cook for 5-10 minutes. Taste for seasoning. Let soup rest a few minutes before serving with a drizzle of olive oil and optional parmesan.
Inspired by Minimalist Baker