The weather is getting colder and with colder weather it means soup season is finally here. Well I think soup season should be whenever you want it to be.
This soup smells so amazing while cooking, its also really easy to assemble and its packed full of veggies. Its a very versatile soup, so use the veggies you have on hand.
CHICKPEAS AND KALE MINESTRONE SOUP – serves 4 -6
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 2 large carrots, diced
- 1 small zucchini, diced
- 1 cup string beans, chopped
- 1 cup kale chopped
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 1 tbsp fresh oregano, chopped
- 2 tbsp fresh basil, chopped
- 1 cup pasta, I used bowtie pasta
- 6 cups vegetable stock
Heat the olive oil in a large pot over medium high heat. Add the onion and cook until translucent. Stirring to prevent sticking. Add the garlic and cook till fragrant. Add the remaining ingredients and simmer until the vegetables and pasta are tender 10 -20 minutes.
Season with salt and pepper to taste. Serve with a crusty bread.