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Minestrone soup with chickpea pasta

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Soup glorious soup! Comfort food in a bowl! Do you have a favourite? Minestrone has to be one of my all time favourites; a classic soup that is simple to make, yet so healthy and delicious. Of course, I have tweaked the classic recipe, to bump up the nutritional content and use up veggies I had at hand. (This soup is a great way of using up odd veggies sitting in the fridge drawer!)


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This satisfying soup is bursting with colours, flavours and textures: chunks of tender orange sweet potato, squash and carrot combined with nutty green kale, fragrant thyme, garlic and succulent pasta. I have opted for chickpea pasta too, making this dish suitable for those following a gluten-free diet, but please feel free to use your regular pasta shapes if preferred.


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I am actually so impressed with the new range of pasta that you can buy from big supermarkets these days. I love chickpea and lentil pasta, edamame bean noodles and I can’t wait to try pea noodles!


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This soup is ideal for those who like batch cooking as it reheats quickly and freezes well. I love making a big batch so that I can take some for packed lunch or have as a quick supper for days when I get home late from work or the gym. It also freezes well, making it super convenient for those who love meal prepping!

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Preparation time: under 15 mins 

Cooking time: 25-26mins 


  • 1 tsp. coconut oil
  • 1 red onion, finely chopped
  • 2 cloves of garlic, peeled and finely sliced
  • 2 small sweet potatoes, peeled and diced into about 1.5 cm cubes
  • Half a medium squash (about 250g), diced into about 1.5cm cubes
  • 2 carrots, peeled and cut into fat slices or chunks of about 1.5cm
  • 1 can (400g) chopped tomatoes
  • 3L vegetable stock
  • 1 heaped tbsp. tomato puree
  • 2 bay leaves
  • a few springs of fresh thyme
  • ½ tsp. salt
  • Black pepper to taste
  • ¼ tsp. stevia or ½ tsp. coconut sugar
  • 100g pasta of choice. I used chick pea pasta shapes
  • 100g peas
  • 100g kale, sliced coarsely

Optional: 2 tbsp. protein powder (pea or soya bean. This make the soup creamier.


  • Heat the coconut oil in a deep-bottomed large pot or alternatively, dry fry with a little water. On a medium heat, add the chopped red onion and garlic and cook for about 4-5 mins until the onion turns translucent.
  • Add the chunks of sweet potato, squash and carrot and continue cooking for 3 mins.
  • Add the chopped tomatoes, vegetable stock, tomato puree, bay leaves, fresh thyme, salt, black pepper and sweetener of choice. Cook for a further 5 mins
  • Add the pasta and cook for 10 mins before adding the peas. Cook for a further 3 mins. Then add the kale and cook for about 2 mins. Taste the soup and adjust the seasoning is required. Ladle into bowls and serve. I love to serve these with plenty of basil and parmesan cheese (vegan if required) and crusty bread or crispbreads.


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Don’t forget you can find my favourite recipes in my FREE eBook here.

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