This super cozy vegetarian Chickpea Minestrone is full of flavor and so easy to make!
Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then finely mince.
Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 TBSP oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx 7 minutes.
Add broth, water, and crushed tomatoes (juices and all) and bay leaves and bring pot to a boil.
Once soup is vigorously bubbling, add chickpeas and pasta and reduce heat to low. Stir frequently for the first few minutes to prevent sticking. Cover and simmer until chickpeas are tender and pasta is al dente, approx 15 minutes. Stir occasionaly.
Remove bay leaves when you come across them stirring the soup. Additional salt, pepper, and Italian seasoning blend can be added to taste at if desired.
Ready to eat? Ladle into bowls and enjoy piping hot topped with fresh basil (optional but so tasty!) and freshly grated parmesan cheese.
Recipe yields approx. 11-12 cups of soup or 6 meal-sized bowls.
Nutrition Facts below are estimated for each bowl-sized serving (approx. 2 cups each) using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Recipe by Peas and Crayons - Chickpea Minestrone https://peasandcrayons.com/2021/03/chickpea-minestrone.html