There’s been some dangerous experimentation happening in our house.
For a week, all food prepared within the confines of our apartment has been… vegetarian.
I’ve been hoping to find a couple new, healthy recipes to incorporate into our regular repertoire, and figured a week of just veggie cuisine was a good way to push our borders. The experiment had mixed results, but one definite new favorite that came out of it is a chickpea and kale minestrone. Unfortunately, it’s also been a week of head-cold-and-umlaut-inducingly BRÜTAL winter weather. Seriously, a couple days ago I was digging out our cars from 14″ of snow, and at this moment there is thunder and lightning. But then, this weekend is supposed to be Ragnarök, so I guess that makes sense. Anyway, I’ve got a nasty sore throat and sinus situation emerging, and decided to make another batch! It’s fairly fast, easy, and mad packed with nutramites to fortify your X-zone!
1 onion, small diced
3 garlic cloves, minced
2 Tbsp olive oil
4 c. vegetable broth
14 oz can of red kidney beans, drained
14 oz can of chickpeas, drained
14 oz can diced tomatoes
1 c. sliced zucchini
1/2 c. carrot, shredded
4 c. kale, chopped and stemmed
1-1/2 tsp. oregano
1-1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. basil
1/4 tsp. thyme
2-1/2 c. water
6 oz small shell pasta
- In a large pot, sweat onions and garlic in oil until translucent.
- Add in vegetable broth, beans, chickpeas, tomatoes, carrots, zucchini, kale, and seasonings. Bring to a boil, then drop heat to simmer for 20 minutes.
- Add pasta, and cook 10 more minutes, or until shells are cooked through.
Stay warm and safe, folks!