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How to Make Minestrone Pasta Bowl
This is a vegan, vegetarian, and low-fat recipe featuring Ready for a hearty, plant-based lunch that is full of mediterranean flavor? This chickpea pasta bowl is filled with colorful veggies, chickpeas and flavorful herbs and spices. It’s an easy healthy and filling lunch idea.
10 min prep time
15 min cook time
6servings
1 cup
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Step-By-Step Instructions:
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Heat olive oil in a large sauté pan over medium heat. Add onions and carrots and sauté until they start to soften, about 4 minutes.
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Add garlic and sauté an additional 1 minute, being careful not to burn it.
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Stir in the dry spices and coat the vegetables. Add the tomatoes, chickpeas, wine, and broth.
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Add the pasta and stir it well. Cover the pan and allow it to cook for 6–7 minutes, until the pasta is just starting to soften.
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Add the kale and continue cooking for another 2 minutes, just long enough to wilt the kale and finish cooking the pasta.
Nutrition facts
6 Servings
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Serving Size
1 cup
- Amount per serving Calories 180
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 140mg 6%
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Total Carbohydrate
27g
10%
- Dietary Fiber 6g 21%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 516mg 11%
Ingredients
Extra Virgin Olive Oil
2 tsp
yellow onion (chopped)
1/2 whole
carrots (diced)
1 cup
garlic (minced)
2 clove
dried basil
1 tsp
dried oregano
1/2 tsp
diced tomatoes (1 can, no salt added)
14 1/2 oz
canned chickpeas (1 can, low sodium, rinsed and dried)
16 oz
white wine (dry)
1/2 cup
vegetable broth
2 cup
box chickpea penne pasta (about 2 cups)
4 oz
kale (curly kale)
2 cup
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