loveandlemons4.9
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.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
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.
carrot, chopped1
2
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.
diced tomatoes1 (14-ounce) can
3
Add the herbs, broth, pasta and chickpeas and another few pinches of salt. Simmer until the cauliflower is tender, about ⏱️ 30 minutes.
4
Meanwhile, make the pesto.
5
Season the soup to taste. Before serving, stir in the kale until wilted.
6
Serve soup with pesto and chopped parsley, if using, on the side.
chopped parsley (optional)
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