Classic Vegan Minestrone with Chickpeas
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta shells
- 2 cups fresh spinach
- 2 tablespoons chopped fresh parsley
Instructions
- Add the vegetable broth, chickpeas, diced tomatoes, carrots, celery, onion, garlic, zucchini, oregano, basil, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6 hours.
- Stir in the pasta shells and spinach. Cover and cook for 20 more minutes until the pasta is tender.
- Ladle into bowls and top each serving with chopped parsley.
Notes
Add the pasta only in the final 20 minutes so it stays firm instead of turning mushy. If you prefer a thicker broth, mash a few chickpeas against the side of the pot before adding the pasta. Leftovers keep well in the refrigerator for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board