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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. 
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Ingredients Method Notes

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

Method
 

  1.   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. 
  2. Add in tomatoes (do not drain first) and Herbs de Provence. Cook for 5 minutes.
  3.   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.
  4. 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
  5.  Once the pasta is al dente, add in fresh basil and stir. 
  6. 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