Winter Minestrone with Kale and Chickpeas

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1 cup diced zucchini
• 2 cups chopped kale
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add chickpeas, crushed tomatoes, vegetable broth, water, zucchini, oregano, basil, salt, and pepper. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 20 minutes.
5. 5 Stir in kale and pasta. Simmer uncovered until pasta is cooked through, about 10 minutes.
6. 6 Taste and adjust seasoning if necessary. Serve hot with grated Parmesan cheese, if desired.

Equipment

• Large pot

Variations

• Add a splash of white wine for extra flavor.
• Stir in a teaspoon of pesto for a creamy twist.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor profile.
• Use gluten-free pasta for a gluten-free option.

Pairings

• Crusty Italian bread
• Garlic bread

Nutrition

Tips

• Use canned diced tomatoes if you prefer a chunkier texture.
• Feel free to swap in other greens like spinach or Swiss chard if kale isn't available.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread and a side salad.
• Pair with a glass of red wine for a cozy evening.

FAQ