Chickpea & Cauliflower Tomato Stew

October 2024 · 2 minute read

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 4IngredientsServe 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.
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