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Hearty Vegetable Minestrone with Chickpeas and Zucchini Recipe

Hearty Vegetable Minestrone with Chickpeas and Zucchini recipe


This is a warm, filling soup with lots of vegetables, chickpeas, and small pasta. It's made with carrots, zucchini, and a tasty broth. You cook it all in one big pot and it's good for lunch or dinner.


2 medium carrots, diced
1 large zucchini, diced
2 sticks celery, diced
64 fl oz vegetable broth
2 x (14.5 oz) cans diced tomatoes, no salt added
2 cloves garlic, minced
1 x (15 oz) can chickpeas, drained and rinsed
8 oz small shell pasta
1 medium yellow onion, diced
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1 tsp Italian seasoning
1/2 tsp salt
1/4 cup grated Parmesan cheese (optional for serving)
2 tbsp fresh basil, chopped (optional for garnish)


Wash and dry all the fresh produce. Peel and dice the carrots, zucchini, and celery. Place them in a bowl.
Peel and dice the onion, and mince the garlic. Add both to the bowl with the other veggies.
Heat a large pot over medium-high heat. Add olive oil and swirl to coat the bottom.
Add the mixed vegetables, garlic, and onion to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
Pour in the vegetable broth and cans of diced tomatoes. Stir to combine and bring the mixture to a boil.
Once boiling, add the chickpeas and pasta to the pot. Stir well.
Reduce the heat to medium, cover the pot, and let it simmer. Cook, stirring occasionally, until the pasta is tender, about 15 minutes.
Season the soup with Italian seasoning, salt, and black pepper. Adjust the seasoning to taste if necessary.
Ladle the soup into bowls. If desired, sprinkle with grated Parmesan cheese and garnish with fresh basil before serving.

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