Chickpea and Spinach Minestrone

Ingredients

• 2 cups chickpeas
• 4 cups spinach
• 2 medium carrots
• 2 stalks celery
• 1 medium zucchini
• 6 cups vegetable broth
• 1 cup pasta
• 2 teaspoons Italian herbs
• 2 tablespoons olive oil
• 4 cloves garlic
• 1 medium onion
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 bay leaf

Instructions

1. 1

   Prepare the vegetables: Dice the onion, chop the carrots and celery into small pieces, and slice the zucchini.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

3. 3

   Add the chopped carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.

4. 4

   Mince the garlic and add it to the pot. Sauté for 1 minute until fragrant.

5. 5

   Stir in the sliced zucchini and cook for another 3 minutes.

6. 6

   Add the chickpeas, vegetable broth, Italian herbs, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low and let it simmer for 15 minutes.

8. 8

   After 15 minutes, add the pasta to the soup. Continue to simmer for another 10 minutes or until the pasta is cooked al dente.

9. 9

   Finally, stir in the spinach and cook for an additional 2-3 minutes until wilted.

10. 10

    Remove the bay leaf and serve the minestrone hot. Enjoy your nourishing meal!