Ingredients
Scale
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots, thinly sliced
- 3/4 cup chopped celery
- 2 Tbsp. tomato paste
- 5 garlic cloves, minced
- 2 cups peeled and cubed potatoes (sweet, russet, or Yukon gold)
- 6 cups vegetable broth
- 2 cups water
- 1 (15.5-oz.) can chickpeas, rinsed and drained
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 8 thyme sprigs
- 2 tsp. dried oregano or Italian seasoning
- 3/4 tsp. sea salt
- 1/2 tsp. cracked black pepper
- 2 cups dry pasta (shells or fusilli recommended)
- 1/2 bunch lacinato kale, stems removed, chopped
- 1/3 cup grated Parmesan cheese, plus more for garnish
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and chopped celery. Cook for 8 minutes, stirring occasionally, until softened.
- Stir in minced garlic, tomato paste, and cubed potatoes. Cook for 3 to 5 minutes, letting the tomato paste caramelize slightly.
- Add vegetable broth, water, chickpeas, fire-roasted diced tomatoes, thyme sprigs, dried oregano, salt, and pepper. Bring the mixture to a simmer and cook uncovered for 15 minutes, allowing the potatoes to become tender.
- Stir in dry pasta and continue simmering until the pasta is al dente, about 10 minutes.
- Remove thyme sprigs, then add the chopped kale and Parmesan cheese. Cook for an additional 3 minutes, until the kale is wilted.
- Serve the soup hot, garnished with extra Parmesan cheese, cracked black pepper, and a drizzle of olive oil if desired.
Notes
- For the best flavor: Use high-quality vegetable broth and fire-roasted tomatoes.
- Customize your soup: Swap chickpeas for kidney beans or great northern beans, and add other seasonal vegetables like zucchini or green beans.
- Prevent soggy pasta: If youu2019re meal-prepping, cook the pasta separately and add it to individual servings before reheating.
- Add a spicy kick: Sprinkle in red pepper flakes or a dash of cayenne for a bit of heat.
- Dairy-free option: Skip the Parmesan cheese or replace it with nutritional yeast for a vegan alternative.
- Prep Time: 15minutes
- Cook Time: 45minutes