published on in blog

Chickpea & Cauliflower Tomato Stew

A hearty & healthy vegetable minestrone stew topped with kale pesto. Perfect for cold winter nights or make ahead lunches. Vegan and gluten free.

soups / vegan / gluten free

Chickpea & Cauliflower Minestrone, vegan & gluten free

We’re en route to snowy Chicago today and I’m trying to think warm thoughts. Yes, I grew up there, but I’m such a baby about winter. Scraping car windows, not being able feel my fingers & toes – I did it for years & it’s just not my thing.

BUT I’m excited to spend a little time with my family, eat some good food, and probably cook a little. On the menu, obviously, will be warm food like this hot & hearty vegetable-packed soup.

This is my take on minestrone although it’s a little less than traditional – it’s in between a soup and a stew, and it’s a little heavier on the vegetables and lighter on the noodles. It’s packed with good things like cauliflower, kale (and kale stems!). It’s especially good with the hemp seed & kale pesto I posted yesterday.

Sending warm soupy vibes!

4.9 from 14 reviews

Chickpea & Cauliflower Tomato Stew

  PrintAuthor: Serves: serves 4Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 carrot, chopped
  • 4 kale leaves, stems chopped, leaves torn
  • 2 to 3 cups small cauliflower pieces
  • 3 garlic cloves, minced
  • ¼ cup white wine (or a splash of balsamic vinegar)
  • 1 (14-ounce) can diced tomatoes
  • bundle of fresh thyme & rosemary (about 4 sprigs each)
  • 6 cups vegetable broth (I like the Whole Foods brand)
  • 4-6 oz. gluten free fusilli, elbow or shell pasta
  • 1 cup cooked chickpeas, drained and rinsed
  • sea salt and freshly ground pepper
Serve with:Instructions
  • Heat the oil in a large pot over medium heat. Add the onion, carrot, and a few pinches of salt and pepper. Cook until the onion is soft and translucent, about 10 minutes.
  • Stir in the kale stems, cauliflower, and garlic. Season with more salt and pepper and cook 2 more minutes. Add the wine, stir, then add the tomatoes. Simmer for 8 minutes.
  • Add the herbs, broth, pasta and chickpeas and another few pinches of salt. Simmer until the cauliflower is tender, about 30 minutes.
  • Meanwhile, make the pesto.
  • Season the soup to taste. Before serving, stir in the kale until wilted.
  • Serve soup with pesto and chopped parsley, if using, on the side.
    • 3.4.3177
     

    ncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVfmLWqr8qpnJplk5bCrbXFpaawnaJiuqq6xKyrq6eemnq0u9SpZg%3D%3D