Fall is certainly here, complete with gorgeous boots, heavy scarves and colorful leaves galore. We don’t know about you, but there’s nothing more warming and enjoyable in the fall than a good soup. Transitioning from summer salads to warm winter and fall soups is the perfect way to keep packing veggies in your diet while grabbing that comforting feeling you so crave from food during the colder months.
If soup feels daunting to you, not to fret! A minestrone is actually super easy because there’s no blending involved, making it essentially as easy as making a salad with an extra bit of stove top. This minestrone brought to us from Vegetarian Ventures is totally customizable, so throw as many veggies in as you feel like cutting up!
The all-star veggie in this soup is Swiss chard, a leafy green that’s in-season during the fall. Super colorful and beautiful to look at, Swiss chard is filled with nutritional benefits; complete with high doses of vitamins A, C, K and magnesium, chard is said to lower cholesterol, reduce the risk of heart disease, aid in digestion and help with bone strength.
Try this Chickpea Tomato Minestrone for yourself, and let us know how it goes!
Chickpea Tomato Minestrone
Serves 6 (or less with lots of yummy leftovers!)
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 oregano
1 cup of pasta (not spaghetti or long noodles)
1 can chickpeas, drained and washed thoroughly
1 bunch of Swiss chard, stems and leaves separated & chopped
Salt / Pepper
Dash of Red Pepper flakes
Parmesan, for garnish
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 stems of swiss chard, chickpeas, and pasta. Let cook for another 10 minutes. Finally, add the swiss chard leaves and let cook for 30 seconds or just until the leaves start to wilt. Remove from heat.
Add salt / pepper / red pepper flakes to taste and top with Parmesan.
About Vegetarian Ventures
Vegetarian Ventures is a food blog that shares vegetarian and vegan recipes with a twist of adventure and inspiration. Shelly is a 20-something year old, fresh out of college who lives in the heart (if you’d like to call it something of that kind) of the Midwest. She works with indie-rock music by day and blogs by night.
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