Spring Vegetable and Chickpea Minestrone- (serves 8

• Vegan

• Produce

  • 1 tsp Coriander
  • 1 cup Fennel bulb or celery
  • 4 cups Flavorful stock - chicken or veggie
  • 2 cups Garbanzo beans
  • 5 Garlic cloves
  • 1 Onion, medium
  • 1 cup Scallions
  • 1/4 cup Tarragon, fresh
  • 8 Vegetable and chickpea minestrone- (serves, Spring
  • 4 cups Veggies, green

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 4 oz Pasta

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 4 cups Water

Found on feastingathome.com

Description

Ingredients

• Spring Vegetable and Chickpea Minestrone- (serves 8)
• 2 tablespoons olive oil
• 1 medium onion - diced
• 1 cup chopped fennel bulb or celery
• 5 garlic cloves - minced
• 4 cups flavorful stock - chicken or veggie
• 4 cups water
• 1 teaspoon salt
• ¼ teaspoon cayenne
• 1 teaspoon coriander
• 2 cups soaked garbanzo beans (1 cup dry, soaked in water over night, or use canned)
• 4 ounces pasta (like little elbows, orzo, mini shells, penne)
• 4 cups finely chopped green veggies (any combination of broccoli, green beans, spring peas, kale, asparagus, peas, cauliflower)
• 1 cup chopped scallions
• ¼ cup fresh tarragon
• 1-2 tablespoons lemon juice, more to taste
• garnish options: finely grated Romano cheese, dollop of sour cream or drizzle of good olive oil, tarragon, crunchy homemade croutons made in a skillet, fresh herbs

Directions

• In a large pot or dutch oven, heat oil over medium high heat.
• Add onion and fennel and saute 2-3 minutes, stirring often.
• Turn heat to medium and cook for 5 more minute or until tender.
• Add garlic, cook 2-3 more minutes.
• Add stock, water, spices and salt and the soaked chickpeas and bring to a boil.
• Cover and simmer on medium low for 20 minutes or until chickpeas are tender.
• Add pasta, bring to a boil, and when the pasta is about ½ way cooked, add the vegetables.
• (You dont want to cook the veggies too long, or they will loose their beautiful green color)
• When pasta is cooked and veggies are just tender and bright green, stir in scallions and tarragon.
• Add the lemon juice a tablespoon at a time, tasting.
• Serve in small bowls and garnish with more tarragon, grated Romano, or a dollop of sour cream. Croutons add a nice texture too.