RECIPE: Chickpea Minestrone

Chickpea Minestrone
from vegetarian times

2 Tbs olive oil
1 small onion, diced
4 cloves of garlic, peeled
3 carrots, halved lengthwise and thinly sliced
3 celery, halved lengthwise and thinly sliced
1 28oz can crushed tomatoes
2 sprigs fresh thyme
2 15 oz cans chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 1/4 cups ditalini pasta
4 cups fresh basil

Heat oil in a large pot over medium heat. Add onion and garlic, and sauté 4 minutes or until softened. Add carrots and celery, and cook 5 minutes, stirring occasionally. Stir in tomatoes, add thyme sprigs, and cook for 2 minutes more. 

Smash 1/2 cup of chickpeas with the back of a fork to form paste. Add smashed and whole chickpeas, broth and 2 cups water (I use distilled if available) to pot. Bring to a boil then reduce heat to medium-low, and simmer 5 minutes. Add ditalini and basil, cook 7 to 8 minutes, stirring occasionally.

Thin soup with broth or water (if necessary), and adjust seasoning. Remove thyme sprigs and serve garnished with shredded basil. 

Per 2 cup serving: 367 calories