How To Make Vegan Chickpea Minestrone
Made flavorful with vegetable stock and almond creamer, this vegan chickpea minestrone packed with tender veggies for a delicious comforting dish.
Serves:
Ingredients
- 2tbspolive oil
- 1largeyellow onion,minced
- ½cupcelery,(2 stalks), minced
- ½cupcarrot,(1 large), diced
- 2clovesgarlic,minced
- 3tbsptomato paste
- 1½lbsYukon gold potatoes,(about 1½ cup), diced
- 1cupfresh or frozen green beans
- 3cupsvegetable broth
- 2cupswater
- 4ozsmall pasta,such as orzo, cavatelli, small macaroni, or pearl couscous
- 1tspdried oregano
- 2tspdried thyme
- 1bay leaf
- 2tspdried basil
- 15ozcrushed tomatoes,(1 can)
- 15ozchickpeas,(1 can), drained and rinsed
- 1½tspsalt
- ¾tspblack pepper
- 2cupsbaby spinach
- ¼cupunsweetened almond creamer
Instructions
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Heat a large stockpot over medium-low heat. Add the olive oil followed by the minced onion, celery, and carrot.
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Cook for 8 to 10 minutes until everything starts to soften and the onions are fragrant.
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Stir in the garlic and tomato paste and cook for another minute. Add the diced potatoes and cook for another 2 to 3 minutes.
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Add the green beans, broth, water, pasta, and herbs. Bring to a boil, reduce to a simmer, and cook for 8 to 10 minutes until the potatoes are just about tender and the pasta is al dente.
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Add the crushed tomatoes and their juices, along with the chickpeas, salt, and pepper, and cook for another few minutes to warm everything through.
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Finally, stir in the spinach and cook for another 1 to 2 minutes until the spinach is wilted.
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Turn off the heat. Remove the bay leaf and stir in the almond creamer just before serving.
Nutrition
- Calories: 558.71kcal
- Fat: 12.61g
- Saturated Fat: 1.45g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.26g
- Polyunsaturated Fat: 3.46g
- Carbohydrates: 92.95g
- Fiber: 16.08g
- Sugar: 15.53g
- Protein: 23.16g
- Sodium: 841.28mg
- Calcium: 150.85mg
- Potassium: 1533.95mg
- Iron: 6.76mg
- Vitamin A: 129.03µg
- Vitamin C: 40.54mg
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