This minestrone with kale and chickpeas and is vegetarian if you use vegetable stock. Rich in flavor and fairly quick to make, this is just another successful Sunday comfort meal. Cheers!
1 Tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
2 Tablespoons tomato paste
1 28 ounce can of diced tomatoes, not drained
4 cups vegetable broth (use homemade if possible)
1/2 teaspoon dried oregeno
1 cup of pasta (not spaghetti or long noodles)
1 can chickpeas, drained and washed thoroughly (or about a cup and a half of cooked chickpeas)
1 bunch of lacinato kale, stems and leaves separated & chopped
Salt / Pepper
Dash of Red Pepper flakes
Parmesan, for garnish [omit to make vegan]
In a large stock pot, heat the olive oil over medium. Add the onion, celery, and carrots. Saute for 5 minutes or until the veggies begin to soften. Next, add in the garlic and saute for another 30 seconds. Then add the tomato paste, vegetable broth, diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.
Add in the kale, chickpeas, and pasta. Let cook for another 10 minutes. Remove from heat.
Add salt / pepper / red pepper flakes to taste and top with Parmesan.
Recipe lightly adapted from Vegetarian Ventures