Easy Minestrone Soup With Chickpeas And Rice (vegan)
A simple minestrone soup recipe made with canned crushed tomatoes, potatoes, carrots, canned chickpeas, and cooked rice.
- 1 medium onion diced
- 1 garlic clove minced
- 1 28-ounce can crushed tomatoes
- 5 cups water
- 2 medium potatoes skin on, chopped
- 2 carrots diced
- 2 bay leaves
- 1 19-ounce can chickpeas drained, rinsed
- salt and pepper to taste
- 1 cup steamed broccoli florets
- 1 cup cooked rice
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until onion begins to brown.
Add crushed tomatoes, water, potatoes, carrots, and bay leaves to pot. Raise heat to medium-high, bring to a boil, then cover, and reduce heat. Simmer soup for 20 minutes with lid on.
Add chickpeas to pot and continue to simmer 10 minutes more. Season to taste with salt and pepper.
Add broccoli florets and cooked rice to bottom of a soup bowl. Ladle hot minestrone over broccoli and rice and serve.
This recipe is both vegan and vegetarian however, you could use chicken or beef stock if you like.
Change up the vegetables depending on what you have on hand. You can also substitute lentils or beans for the chickpeas.
If you don't want rice you could add macaroni noodles, small pasta shells, or even gnocchi for extra heartiness! If you do want to add pasta to your minestrone add the pasta to each individual serving bowl rather than letting it sit and get soggy in the pot.
If you’re a meat eater you could add shredded chicken or mini meatballs to your minestrone. Crumbled cooked sausage would be good too!
Although the recipe is dairy free, this minestrone is tasty with a little grated Parmesan cheese on top.
The reasoning behind adding the steamed broccoli florets and the rice to each individual bowl is to keep the bright green colour of the broccoli and prevent the rice from getting soggy. If you're pressed for time throw them both right into the pot!