Loaded with healthy vegetables and chickpeas, this Minestrone soup is a quick and easy meal in a bowl
by Lindsay Evans
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You just can't beat the flavours of a classic Minestrone soup. This meal in a bowl is loaded with healthy veggies like sweet potatoes, carrots and zucchini. We kick it up a notch with protein-boosting chickpeas to keep your energy levels high. Whip it up in about 30 minutes for a healthy lunch or make ahead and store in the refrigerator for up to 3 days (it can also be frozen). The best part about this soup though? It's so versatile you can add whatever veggies and beans you've got on hand.
2 tbsp olive oil
1 onion, finely chopped
6 cups vegetable or chicken stock
1 Yukon Gold potato, peeled and diced
1 small sweet potato, peeled and diced
1 carrot, peeled and cut into thin rounds
1/2 tsp salt
1/2 tsp pepper
1 tsp dried thyme leaves
1 can chickpeas, drained and rinsed
6 ripe plum tomatoes, diced (or 1 cup canned chopped tomatoes)
2 zucchini, diced
1 cup small pasta, such as ditalini or macaroni
1/4 cup freshly chopped basil
3/4 cup freshly grated Parmesan cheese
Heat olive oil in a large saucepan. Add onion and cook over medium heat until soft, about 5 to 7 minutes. Add stock, potatoes, sweet potatoes, carrots, thyme, salt and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes.
Stir in chickpeas, tomatoes, zucchini and pasta. Reduce heat and simmer for about 12 to 15 minutes longer, until veggies are tender and pasta is done. Season to taste with salt and pepper.
Just before serving, stir in basil. Ladle hot soup into bowls and sprinkle with lots of freshly grated Parmesan cheese.