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Chickpea Pasta and Kale Minestrone Soup

Chickpea Pasta and Kale Minestrone Soup
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 8 oz. box of Banza Elbows
  • 1 tablespoon olive oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 32 ounces low-sodium chicken stock or vegetable broth
  • 15 oz. canned diced tomatoes
  • 1/2 cup chopped tomatoes
  • 1 parmesan cheese rind
  • 1 teaspoon dried basil
  • 1 15 oz. can chickpeas, drained and rinsed
  • 2 cups chopped kale
Instructions
  1. In a large stock pot, heat olive oil to a medium heat. Add clery, carrots, onion, garlic and salt.
  2. Saute until vegetables become slightly soft, about 3-4 minutes.
  3. Add chicken stock, canned tomatoes, chopped tomatoes, cheese rind and dried basil. Bring to a boil and reduce to a simmer for 20 minutes.
  4. Add chickpeas, kale and pasta. Cook until pasta is cooked, another 5-6 minutes. Season to taste with salt and pepper.

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