Chickpea Minestrone: Winter Vegetable Soup

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) diced tomatoes, with juice
• 1 cup chopped kale
• 4 cups vegetable broth or water
• Salt and pepper to taste
• Parmesan cheese, grated (optional)

Directions:

1. In a large pot, heat olive oil over medium-high heat. Add onions and garlic, and sauté until fragrant and translucent.
2. Add carrots and celery, and continue to sauté for 5-7 minutes or until vegetables begin to soften.
3. Add dried oregano, basil, rosemary, and thyme, and sauté for an additional minute.
4. Add chickpeas, diced tomatoes with juice, chopped kale, and vegetable broth or water. Bring to a boil.
5. Reduce heat to low and let simmer for 20-30 minutes until the vegetables are tender and the flavours are well combined.
6. Season with salt and pepper to taste. Serve hot with grated parmesan cheese (optional).

Verdict:

This chickpea minestrone soup is a perfect comfort food for a cold winter day. The herbs add a nice flavour while the chickpeas and vegetables make it a hearty and nutritious soup. It is also vegan and gluten-free!

Serving Suggestions:

Serve this soup with some crusty bread or a salad for a complete meal. It also makes great leftovers for the next day’s lunch. Enjoy!