The Best Chickpea Minestrone with Fresh Basil
A hearty and comforting minestrone that comes together easily and pleases everyone. Be sure to use fresh basil.
Ingredients
- 2 Tbs Extra Virgin Olive Oil
- 5 cloves Garlic, chopped
- 1 cup Onion, chopped. Can use frozen onion. (no need to defrost first)
- 4 Carrots, sliced thin
- 4 Celery stalks. Cut in half then slice thin
- 1 28 oz Can crushed tomatoes
- 1 tsp Herbes de Provence
- 5 cups Vegetable broth
- 1 cup small pasta (Orzo or ditalini)
- 2 cans Chickpeas 16 oz each
- 1/4 cup Parmesan (can be vegan) for topping (optional)
- 1/2 cup Fresh Basil sliced in thin ribbons for topping
- 1 cup Fresh Basil
Instructions
- Heal olive oil in a large pot over medium heat. Add garlic and onion, and saute for about 3-4 minutes until softened. Add carrots and celery, and cook for 5 minutes, stirring occasionally.
- Add in tomatoes (do not drain first) and Herbs de Provence. Cook for 5 minutes.
- With a potato masher, smash 1/2 cup of the chickpeas in a bowl with a tablespoon of the broth to make a paste. Add smashed and whole chickpeas to the pot. Add the broth to the pot and bring it to a boil.
- Reduce heat to medium-low and simmer for 5 minutes. Add in pasta and cook for about 8 minutes (time with vary with pasta choice) Stir occasionally while cooking
- Once the pasta is al dente, add in fresh basil and stir.
- Garnish with ribbons of fresh-cut basil and top with a teaspoon (or more) of parmesan cheese
Notes
I always serve Chickpea Minestrone with a lovely green salad and a loaf of crusty bread.
While I enjoy some shortcuts when cooking, this is a dish where fresh basil is a must. Really, it will not be the same with dried basil.
I use my favorite pot/dutch oven for stews and soups. It can also go directly into the oven. It is a perfect choice for recipes that require going from stovetop to oven.
If you are not familiar with Herbs de Provence I highly recommend it. It adds so much flavor.I use it in casseroles and soups all the time. Herbs de Provence