Prep 15 mins
Cook 50 mins
This is one of those soups that is great on a cold day - add a nice salad and a slice of crusty Italian bread and you have a great meal - you can also change out the vegetables to any that you have on hand
- 3 tablespoons extra virgin olive oil
- 2 small leeks, quartered
- 2 stalks celery, diced
- 1 medium onion, chopped
- 1 1⁄2 teaspoons salt
- 2 garlic cloves, minced
- 2 small zucchini, quartered, then sliced
- 1 medium potato, peeled, then diced
- 8 cups water
- 1 cup elbow macaroni
- 8 cups swiss chard leaves, chopped
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1 cup frozen green pea, thawed
- fresh ground black pepper
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 cup fresh parsley or 1⁄4 cup basil, chopped
- In a soup pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the leeks, celery, and onions, and season with a bit of salt (about a half-teaspoon). Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, zucchini, and potato. Continue to cook, stirring occasionally, for about 5 minutes.
- Add the water and remaining teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes.
- Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes. Add chickpeas and green peas, and continue to simmer until the pasta is cooked to the "al dente" stage. Adjust the seasoning with salt and pepper.
- Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired. Garnish with freshly grated Parmesan cheese and fresh parsley or basil. Serve immediately.
Definitely an easy and fresh veggie soup. This is my first time making a minestrone without a tomato base. This soup was very "green" LOL. I used mini cheese ravioli as my noodle and then subbed a yellow squash for one of the zucchini. I threw it all in the crockpot on high for 1 hour then on low for 2 hours and it was great. I added some sea salt, Spike seasoning and 2 bouillion cubes to give the flavor a bit of a boost, but all in all it was a fun and healthy soup. Served it with some quinoa bread. Made for Veg*n tag Aug 2009. I took a photo which I will upload when my laptop comes back from the shop. UPDATE: Leftovers today were even better than day 1. I also added some Greek Seasoning which did the trick. So good. Bumping you up to 5 stars :)
This is a solid recipe, though I have to say I made several changes to make this to our liking. First I added about 2 extra cups of water, as when I added the chard and chickpeas it started to more resemble a stew. I was also very generous with the garlic and threw in a bit of bouillion; I wanted to follow the recipe to a T the first time but after a taste mid-cooking I felt it needed something. I didn't peel my potato, and used about 2/3 c pasta instead of a full cup. Make sure to follow the directions and simmer the pasta; I got antsy and turned the heat up and my pasta became mush. Thanks for posting; I love a good recipe that utilizes chard! Will definitely make this again. Made for Healthy Choices 2008.
Followed the ingredients this 1st time around just to get a feel of what the finished recipe was meant to be like, & it does make for a VERY NICE TASTING VEGGIE SOUP! I was very pleased with the results & will be keeping this around for vegetarian friends of mine! Served it with a crusty rosemary & olive oil bread, which was great for cleaning up the bowl! Thanks for sharing! [Tagged, made & reviewed for a teammate in our vegetarian group in the Vegetarian/Vegan Recipe Swap]