Cabbage and kale minestrone with crispy chickpeas

Cabbage and kale minestrone with crispy chickpeas

Vegetable soup with cabbage, kale, tomato, and whole-grain macaroni in a savory vegetable broth.

15 minEasySoupVegan

This minestrone brings together white cabbage, kale, and tomatoes with whole-wheat macaroni in an aromatic vegetable broth. The soup is prepared directly in the Vitamix and served with roasted chickpeas. Ready in 15 minutes.

Instructions

  1. 1

    Cook the pasta according to the package instructions and set aside.

  2. 2

    Add vegetable broth, tomato paste, white cabbage, red onion, olive oil, and thyme leaves to the Vitamix container and secure the lid.

  3. 3

    Start the Hot Soups program, or start the blender at the lowest speed and ramp quickly to the highest. Blend for 7 minutes 30 seconds.

  4. 4

    Add kale, tomato, salt, and pepper through the lid plug opening.

  5. 5

    Start the blender and ramp to speed 4. Blend for 20 seconds.

  6. 6

    Divide the cooked macaroni evenly among bowls. Pour the soup over the top and garnish with the crispy chickpeas.

Chef's Note

For the roasted chickpeas: preheat the oven to 200 °C. Mix drained canned chickpeas with olive oil and spices, spread on a parchment-lined baking sheet, and bake for 20 minutes until crispy. You can vary the pasta type as you like — gluten-free pasta works well too.

Nutrition per 285 g

Energy 90 kcal377 kJ
Fat 3.0 g
Carbohydrates 14.0 g
of which sugars 4.0 g
Protein 4.0 g
Salt 0.95 g
Fiber 4.0 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.