This thick healthy and delicious Minestrone Soup is packed with zucchini, green beans, tomatoes, carrots and beans, plus a unique pasta made from chickpeas!
It’s back to school time! Are you ready to get back in the swing of a new schedule? I know a lot of you have been out shopping for school supplies because I’ve seen you with a check list of what your children will need for this upcoming year. I’m happy to get out of your way as you go up and down the isle sometimes two and three times looking for each item!
Been there guys and the only thing I kind of miss is the anticipation of the class schedule, and learning which teachers Ashley and Sam would be assigned to! Now Ashley is that teacher I hoped my kids would get, and Sam’s concern as a college student relates to how he can work his schedule so he doesn’t have any classes on Friday!
I remember it being pretty crazy the first week or two going back to school trying to make sure everyone was where they needed to be, and sometimes cooking a good hearty meal would be last on the list of tasks to accomplish. If you can spare 30 minutes, this recipe just might save you from a resorting to a drive-through fast food stop!
I’m sharing a quick and easy soup that will warm your bellies, and will have you going back for seconds! Plus, there is a surprise ingredient in this soup that I think you’ll like! Have you heard of pasta made with chickpeas? This is completely new to me and when Banza asked if I would be interested in trying their product I was anxious to see what chickpea pasta would taste like.
Guys, I made this dish for my family. The whole gang was over and with six boxes of Banza pasta sitting on my kitchen counter everyone still asked if I used it in the soup because they couldn’t taste that it was different than traditional pasta! That’s kind of cool, especially since everyone went back for seconds! I think Sam had a third serving!
Check out the Banza brand if you are looking for grain-free pasta to try! You can purchase the pasta online as well as at certain retailers. AND… Banza is offering a discount code just for you! Use FoodieAffair at checkout for 25% off a case of 6 boxes of Banza pasta. You can also make this soup with traditional pasta, but you will want to simmer it for a little longer to ensure that the pasta is throughly cooked.
Banza provided me product, but I was under no obligation to share my experience. I will always be honest with my opinion on anything that I post on The Foodie Affair.
Minestrone Soup with Chickpea Pasta
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves, garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 1/2 cups fresh green beans, cut into 1/2 inch pieces
- 1 medium zucchini, diced
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- Salt and pepper to taste
- 2 14 ounce cans diced tomatoes
- 1 14 ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 15 ounce can kidney beans, drained
- 1 1/2 cups elbow pasta (I used Banza Chickpea pasta)
- Parmesan cheese (optional) for topping
- Fresh Basil, chopped (optional) for topping
- In a large soup pot heat oil over medium-high heat. Add the onion and cook until fragrant. Stir in the garlic, and add the carrots, celery cooking for 4-5 minutes. Add the oregano, basil and green beans cooking for an additional 3 minutes. Add the tomatoes, vegetable broth and bring all the ingredients to a boil. Reduce heat to a simmer and add the beans, chickpea pasta and zucchini. Simmer for 10 minutes. Serve with cheese and fresh basil.