Chickpea & Kale Hearty Minestrone

DSC_0306I have a strong affinity for making soups. I love that it all comes together in one pot and that there are endless possibilities, all stewing and simmering together whilst melding flavors and spices. It’s always a sure thing. A healthy dinner that feeds a crowd is something never to be to taken for granted. Especially this time of year; when you can get all cozy, throw on your comfies and make a big hearty pot of wholesomeness and warmth. It’s just too good! Am I right??  Well to add to my ever growing soup repertoire, I have made my version of the classic minestrone. I love the added chickpeas (for protein and heartiness), the kale (for extra nutritiousness) and of course all the tender veggies for the standard nourishment. All the flavors are there in this adaptation of the time-honored vegetable soup and it is my pleasure to share it with you and your family. Enjoy! DSC_0301









Chickpea & Kale Hearty Minestrone

Serves 6

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Cook Time
45 min

Total Time
50 min

Cook Time
45 min

Total Time
50 min

  1. 3 TBSP extra-virgin olive oil
  2. 1 large yellow onion, diced
  3. 3 organic carrots, sliced
  4. 3 organic celery stalks, sliced
  5. 1 leek, sliced and washed in a fine mesh sieve (to remove any dirt between layers)
  6. 3 cloves garlic, minced
  7. 2 small organic zucchini, sliced
  8. .5lb fresh green beans, ends trimmed off and cut in half
  9. salt & pepper
  10. 3 bay leaves
  11. 1.5 tsps dried thyme
  12. 1 tsp dried oregano
  13. .5 tsp red pepper flakes
  14. 2 (28oz) cans crushed plum tomatoes
  15. 32 oz carton low sodium vegetable stock
  16. 1 (15oz) can organic garbanzo beans (chickpeas)
  17. 1.5 cups ditalini (or any other tiny pasta you like) (for gluten free option see note)
  18. 3 cups organic kale, stems removed and leaves roughly chopped
  19. 1 french baguette, sliced on the diagonal, for as many toasts as you need for serving
  20. shaved parmesan cheese for toasts
  21. flat-leaf italian parsley for garnish
  1. In a large stock pot, add the olive oil and heat over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add the carrots, celery, leek, and garlic. Add 1 teaspoon of salt and 1 teaspoon of pepper. Cook the veggies for another 5 minutes until soft.
  2. Add the sliced zucchini and the chopped green beans. Add the bay leaves, thyme, oregano, and red pepper flakes. Add another teaspoon of salt and .5 teaspoon of pepper. Cook for a few minutes.
  3. Add the canned tomatoes, the chickpeas, and the veggie stock. Stir to combine and then cover and turn the heat to low and simmer for 20 minutes.
  4. Once the 20 minutes is up, add the dried pasta straight into the stockpot and cook pasta for 10 minutes or until done. Turn off the heat. Remove the bay leaves (they usually float to the top). Add the chopped kale and mix well. Taste and adjust seasonings (I added another .5 tsp salt here). Serve immediately with parmesan toasts and parsley.
  5. *For the Parmesan Toasts: drizzle one side of a french baguette slice with olive oil. Place in the toaster oven for a few minutes until toasted. Remove and add the slices shaved parmesan and place back in the toaster oven for about 1 minute or until the cheese is just melted.
  1. If you want a hearty gluten-free option in place of the pasta, use 1/2 cup dried quinoa instead. Add the dried quinoa straight to the stockpot but cook a bit longer than you would pasta (about 15 minutes until quinoa is tender).

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