The beauty of a minestrone soup is that there is no set recipe. It can be a soup that you use your favourite vegetables in or you can curate it to whatever vegetables are in season where you live!

Minestrone Soup

• Serves: 6-8
• Total Prep Time: 10 minutes
• Total Cook Time: 35 minutes

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled, chopped
• 2 celery ribs, thinly sliced
• 1 cup diced butternut squash
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1 tsp black pepper
• 1 cup zucchini, sliced, quartered
• 1 cup green beans, chopped
• 1 28 oz can diced tomatoes
• 1 15 oz can cannellini beans, drained, rinsed
• 4 cups vegetables broth
• 1 tsp dried thyme
• ½ tsp dried oregano
• 1 package of Chickapea Elbows

Directions:

1. In a large pot, heat olive oil on medium-low heat.
2. Add the onion and saute until they soften, about 2-3 minutes.
3. Add the carrots, celery, butternut squash, garlic, ½ tsp sea salt, ½ tsp black pepper and saute until they soften, about 7-8 minutes. If needed, add a few tbsp of vegetable broth.
4. Add the zucchini, green beans, diced tomatoes, cannellini beans, vegetable broth, thyme, oregano, ½ tsp sea salt, ½ tsp black pepper and stir. 
5. Cover and simmer for 20-25 minutes.
6. While the soup is cooking, in a separate pot, cook the Chickapea Elbow pasta according to the package. 
7. When the soup is ready, pour into bowls and add the desired amount of pasta to each bowl. 
8.  Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes:

• Optional toppings: parmesan (dairy free), chili flakes, parsley. 
• It’s better to cook the pasta separately to avoid the pasta from overcooking and taking all the liquid from the soup.