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: Jeanine DonofrioServes: 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:

Kale & Hemp Seed Pesto
chopped parsley (optional)
parmesan or pecorino cheese (optional, skip if vegan)

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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