Vegan Chickpea Minestra

This traditional Italian soup typically is made with meats and sausage.  I have adapted it for a vegetarian/vegan diet. Using a crock pot, makes this elegantly simple soup über easy.

1 pound chickpeas, sorted, washed, and soaked for 24 hours

2-3 large potatoes, cut into large cubes

7-8 cups vegetable stock

Pestata:

1 large onion, cut into large pieces

1 red bell pepper, cut into large pieces

4-5 celery stalks, cut into large pieces

1 cup carrots, cut into large pieces

1 14oz-can organic diced tomatoes 

3 teaspoons minced garlic

extra virgin olive oil

several grinds of Tuscan Herbs Mill by Drogheria & Alimentari

1 teaspoon smoked paprika (for a smokey, meaty flavor)

Grey sea salt and freshly cracked black pepper to taste

Optional additions to consider:

your favorite pasta  (Barilla Plus is good since it has added protein)

Tempeh cubes

Tofu cubes

Soy Curls

First, place chickpeas and potatoes in large pot or crock-pot with vegetable stock.  Heat to boil, then reduce heat  to slow simmer.

Then, prepare the pestata (paste).  Place the onion, red pepper, celery, and carrots in a food processor and chop into finely minced paste.  May have to do this in batches if food processor is smaller.  Oil a large skillet with a generous splash of olive oi.  Add minced vegetables.  Season with the salt, pepper, Tuscan herbs, smoked paprika, and garlic. Saute the seasoned minced vegetables until most of the moisture has evaporated and the vegetables begin to brown slightly.   Add the diced tomatoes and continue to saute until all liquid has evaporated.

Add the prepared pestata to the chickpea mixture.  Cook until chickpeas are tender and the potatoes are beginning to fall apart.  To serve, garnish with additional extra virgin olive oil.

In addition, you may want to add some dried pasta and/or a vegan protein source near the end of the cooking process.