A hearty, vibrant twist on the Italian classic, this Minestrone with Chickpeas, Green Beans, and Zucchini is brimming with tender vegetables, creamy chickpeas, and al dente pasta in a savory tomato broth. Finished with a sprinkle of Parmesan, it’s a satisfying, wholesome meal perfect for any season.
Yield: |
4-6 servings |
Active Time: |
45 minutes |
Start to Finish: |
1 hour, 15 minutes |
For this recipe you’ll need:
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3 tablespoons extra virgin olive oil
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1 onion, medium dice
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1/2 fennel bulb, small dice
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1 stalk celery, small dice
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1 carrot, peeled and cut into small dice
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1 clove garlic, minced
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1/2 to 1 teaspoon red chili flakes
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1 cup canned chickpeas, drained and rinsed
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28-ounce can whole tomatoes, lightly crushed with their juice
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4 cups chicken or vegetable stock
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1 tablespoon red wine vinegar
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1 teaspoon dried oregano
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1 bay leaf
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Salt and pepper to taste
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1/2 pound green beans, cut into bite-size pieces
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1 small zucchini, small dice
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1 cup uncooked small-shaped pasta of your choice
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Grated parmesan cheese for garnish
Directions:
- Heat a large, heavy pot over medium heat and add olive oil. Sauté the onions and fennel until lightly caramelized, 7 to 8 minutes.
- Stir in the celery and carrot, and sauté for 5 additional minutes. Add the garlic and chili flakes, and cook an additional minute.
- Mix in the chickpeas, tomatoes, stock, vinegar, oregano and bay leaf. Bring to a boil, and then reduce to a simmer. Cook for about 20 minutes, or until the vegetables are tender.
- Add the green beans, zucchini and pasta, and simmer for about 10 minutes, or until the pasta is cooked.
- Season with salt and pepper to taste, and garnish with a grating of parmesan cheese.
