Chickpea and Kale Minestrone Soup

This soup will warm your stomach and your soul. (Banza)

This dish comes from Nicole Leggio. Nicole posts awesome recipes on her blog, Cooking for Keeps. She’s a foodie, a chef, and her dog’s name is Ravioli. Needless to say she’s crazy about pasta. Use Banza gluten free Chickpea pasta to capture the full flavors of this delicious soup.

Cook Time:25 min

Prep Time:15 min

Total Time:40 min

Servings: 5

Ingredients:

1 8 oz. of Banza Elbows

1 tablespoon olive oil

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

1 large garlic clove, minced

1 teaspoon salt

32 ounces low-sodium chicken stock

15 oz. canned diced tomatoes

1/2 cup chopped tomatoes

1 parmesan cheese rind

1 teaspoon dried basil

1 15 oz. can chickpeas, drained and rinsed

2 cups chopped kale

Preparation:

In a large stock pot, heat olive oil to a medium heat. Add clery, carrots, onion, garlic and salt. Saute until vegetables become slightly soft, about 3-4 minutes.

Add chicken stock, canned tomatoes, chopped tomatoes, cheese rind and dried basil. Bring to a boil and reduce to a simmer for 20 minutes.

Add chickpeas, kale and pasta. Cook until pasta is cooked, another 5-6 minutes.

Season to taste with salt and pepper.