Hearty Vegan Chickpea Minestrone Soup with Pasta
Ingredients
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 teaspoon olive oil
- 3 cups mixed diced vegetables (such as celery, potatoes, carrots, butternut squash)
- 10 cups water
- 2 cans chickpeas, drained and rinsed
- 1 can crushed tomatoes
- 2 tablespoons Italian seasoning
- 1 tablespoon dried oregano
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon umami seasoning
- Salt, to taste
- Black pepper, to taste
- Pasta, for serving
- Fresh cilantro, for garnish
- Crushed red pepper, to taste
Preparation
Sauté garlic and onion in olive oil in a large pot for 5 minutes until caramelized
Add mixed diced vegetables and cook for 5 minutes
Add water, chickpeas, and crushed tomatoes and bring to a boil
Season with Italian seasoning, oregano, fresh cilantro, umami seasoning, salt, and black pepper. Cook for 15 minutes to meld the flavors
Cook pasta separately and add to the soup only when serving to prevent it from becoming mushy
Garnish with fresh cilantro and crushed red pepper
