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.
Heat a large stockpot over medium-low heat. Add the olive oil followed by the minced onion, celery, and carrot.
Cook for 8 to 10 minutes until everything starts to soften and the onions are fragrant.
Stir in the garlic and tomato paste and cook for another minute. Add the diced potatoes and cook for another 2 to 3 minutes.
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.
Add the crushed tomatoes and their juices, along with the chickpeas, salt, and pepper, and cook for another few minutes to warm everything through.
Finally, stir in the spinach and cook for another 1 to 2 minutes until the spinach is wilted.
Turn off the heat. Remove the bay leaf and stir in the almond creamer just before serving.
- 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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