Nourishing Minestrone Soup

By Jamie Vespa

Nourishing Minestrone Soup is packed with fiber-rich vegetables, chickpeas, and fire-roasted tomatoes. Equal parts hearty and healthy, this easy 1-pot soup is sure to satisfy.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, thinly sliced
• 3/4 cup chopped celery
• 2 Tbsp. tomato paste
• 5 garlic cloves, minced
• 2 cups peeled and small cubed potato of choice ((sweet potato, russet, or Yukon gold))
• 6 cups vegetable broth
• 2 cups water
• 1 (15.5-oz.) can chickpeas, rinsed and drained ((sub Great Northern Beans or kidney beans))
• 1 (14.5-oz.) can fire-roasted diced tomatoes
• 8 thyme sprigs
• 2 tsp. dried oregano or Italian seasoning
• 3/4 tsp. sea salt
• 1/2 tsp. cracked black pepper
• 2 scant cups dry pasta of choice ((I use Banza chickpea pasta - shells or fusilli))
• 1/2 bunch lacinato kale, stems and ribs removed, chopped ((sub 2 packed cups of spinach, or Swiss chard))
• 1/3 cup grated Parmesan cheese, plus more for garnish

Instructions

1. 1

   Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onion, carrots, and celery; cook until softened, about 8 minutes.Stir in garlic, tomato paste, and potatoes; cook 3 to 5 more minutes, until the tomato paste turns brick red and garlic is aromatic.

2. 2

   Stir in vegetable broth, water, chickpeas, fire-roasted tomatoes, fresh thyme sprigs, dried oregano, salt, and pepper. Increase heat to bring mixture to a simmer. Gently simmer, uncovered, for 15 minutes, until potatoes are just shy of fork tender.Stir in pasta, and continue simmering, uncovered, for 10 minutes, or until pasta is al dente.

3. 3

   Remove bare thyme sprigs. Stir in kale and sprinkle in Parmesan cheese; cook 3 more minutes, until kale is wilted.Ladle soup into bowls and top with additional shaved Parmesan, cracked black pepper, and a drizzle of quality olive oil, if desired.