Kale and Chickpea Minestrone
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 32 ounces low-sodium chicken stock
  • 14.5 ounces canned diced tomatoes
  • ½ cup chopped tomatoes
  • 1 parmesan cheese rind
  • 1 teaspoon dried basil
  • 1 14.5 ounce can chickpeas, drained and rinsed
  • 2 cups chopped kale
  • ¾ cup elbow shaped banza pasta
Instructions
  1. In a large stock pot, heat olive oil to a medium heat. Add clery, carrots, onion, garlic and salt. Saute until vegetables become slightly soft, about 3-4 minutes.
  2. Add chicken stock, canned tomatoes, chopped tomatoes, cheese rind and dried basil. Bring to a boil and reduce to a simmer for 20 minutes.
  3. Add chickpeas, kale and pasta. Cook until pasta is cooked, another 5-6 minutes.
  4. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/kale-and-chickpea-minestrone/