Hearty Chickpea Minestrone Soup

Name: Thermomix recipe: Hearty Chickpea Minestrone Soup
Prep time: 10 min
Cook time: 1 h 30 min
Ingredients: 150 Grams dried chickpeas; water for soaking; 1 red onion quartered; 4 cloves garlic; 20 Grams Extra Virgin Olive Oil (EVOO); 120 Grams zucchini. cut into medium cubes; 120 Grams eggplant, cut into medium cubes; 150 Grams carrot, diced; 100 Grams capsicum, diced; 100 Grams tomato paste; 1 Tablespoon balsamic vinegar; 1 Tin diced tomatoes; 1 Tablespoon raw caster sugar; 300 Grams liquid vegetable stock; 1 Teaspoon fennel seeds; 1 Tablespoon dried Italian herbs; 1 Batch Hey Pesto; 1 Handful fresh herbs, we used basil, parsley, thyme and sage

Make on Fresco

4-6 Prep Time 10 minutes Cook Time 1 hours 30 minutes Rated: Print

This is a miracle soup. We LOVED it. It is pretty much throw what you have in the veggie drawer soup, and it is good! SO good.

OH what a joy this was. I decided to do something with dried chickpeas I had in the pantry in a covid-iso type effort to use what I had available. I also had a jar of excellent vegan Pesto, but you could certainly make your own. We pretty much used up all the odds and sods we had left in the fridge, so the perfect end of the week offering really. The cooking time is long, I grant you, and using dried chickpeas over tinnes is preferred as you do get more flavour. The veggies pretty well disappeared totally so there was just this amazing unctuous tomato sauce that I will definitely be making again and again. (And it's Accidentally Vegan...if you were interested in all of that!)

OH, and I know there is no pasta in this soup, which is strictly a condition of calling something Minestrone, but you won't miss it. Promise!

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Need

150 Grams dried chickpeas
water for soaking
1 red onion quartered
4 cloves garlic
20 Grams Extra Virgin Olive Oil (EVOO) BUY
120 Grams zucchini. cut into medium cubes
120 Grams eggplant, cut into medium cubes
150 Grams carrot, diced
100 Grams capsicum, diced
100 Grams tomato paste
1 Tablespoon balsamic vinegar
1 Tin diced tomatoes
1 Tablespoon raw caster sugar BUY
300 Grams liquid vegetable stock
1 Teaspoon fennel seeds
1 Tablespoon dried Italian herbs
1 Batch Hey Pesto Recipe
1 Handful fresh herbs, we used basil, parsley, thyme and sage

Do

1: Soak chickpeas in enough water to cover them for at least 24 hours. Drain.
2: Place onion, garlic and EVOO into the Thermomix bowl, chop 4 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
3: Add all remaining ingredients, including drained chickpeas, but without the Pesto and fresh herbs and cook 90 min/100°C/Reverse/speed 1.
4: Check that the chickpeas are soft enough to your liking. If they are not, add more cooking time. This can vary depending on how old your dried chickpeas are and also on how long you soaked them.
5: Serve with a generous swirl of pesto and fresh herbs.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!