Chickpea Minestrone

🧂 Ingredients

• 1 pound pasta

  rotini or fusilli
• 30 oz chickpeas

  2 cans drained
• 28 oz crushed tomatoes

  canned
• 4 cloves garlic

  minced
• 1 onion

  chopped
• 2 tbsp italian seasoning or oregano
• 2 tbsp fresh cilantro or basil

  chopped
• 1 tsp crushed red pepper
• 1 tsp salt
• 3 stalks celery

  chopped
• 3 small potatoes

  cubed
• 3 yellow carrots .

  peeled and chopped
• 1 cup butternut squash

  peeled and cubed
• 1 each black pepper

  to taste
• 1 tbsp olive oil

Instructions

• 1 Saute the garlic and chopped onion in olive oil in a big pot for 5 mins until
  caramelizing.
• 2 Add celery, carrot, potatoes and butternut squash. Cook for 5 mins. (Alternately
  you can use 3-4 cups diced frozen vegetable mix instead.)
• 3 Add about 10 cups of water, 2 cans of chickpeas and 1 can crushed tomatoes and
  bring to a boil.
• 4 Season with salt, pepper,and dry herbs. Cook 15-30 mins for all flavors to meld.
  Add fresh herbs at the end.
• 5 Cook pasta separate and only add when serving. Pasta gets all blown up if you
  add directly to soup!!
• 6 Garnish with fresh herbs and copious crushed red pepper.

Nutrition Info