Gluten free Winter Minestrone
Dive into a bowl of healthy winter minestrone, which is made with chickpea pasta spirals for extra protein! An easy recipe that is gluten free and vegan.
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Servings: 6 serves, approximately
Ingredients
- 1 litre vegetable stock
- 750 mL water
- 2 cups chickpea pasta - I used San Remo Pasta chickpea spirals
- 1-2 sticks celery
- 1-2 carrots
- 1 brown onion
- 2 cloves garlic
- 1-2 potatoes
- 2 cups pumpkin cut into cubes
- 1/2 bunch curly kale - about 5-6 large leaves of kale
- 1 tin four bean mix - use a 400 gram tin
- extra virgin olive oil for cooking
- salt and pepper to season
Instructions
- Prepare the vegetables. Dice onion and carrot, and finely slice celery. Peel the pumpkin, and cut pumpkin and potato into small cubes. Wash the kale and rip the leaves into smaller pieces, discarding the thick inner stems.
- Heat a large soup pot or saucepan on the stove and add 2 tablespoons of olive oil. Add the onion, carrot, celery and garlic and sauté for about 5 minutes until the onion is translucent and starting to brown.
- Add in the vegetable stock, water, pumpkin and potato. Bring the mixture to a boil then reduce to a gentle simmer.
- Cook the vegetables for 7-10 minutes or until starting to soften, then add the pasta and cook for another 5 minutes. For the last minute of cooking add the kale and the bean mix, and cook until the kale has wilted into the soup.
- Season with salt and pepper to taste, and serve piping hot. You can add extra water or stock if needed if the soup is too thick.
Notes
*you can use another type of bean other than four bean mix in the soup. It's also really nice with canned butter beans, borlotti beans or chickpeas.
*if you aren't vegan, this recipe is really yummy served with buttered toast and/or a sprinkle of grated parmesan on top!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!