Minestrone is sort of a catch-all Italian term for soup, but it's always a welcome meal, especially when it's fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard. Source: EatingWell Magazine, September 1998

Deborah Madison
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Ingredients

Directions

  • Heat 1 tablespoon oil in a Dutch oven, over medium heat. Add leeks, celery, onion and 1/2 teaspoon salt and cook, stirring, until softened, 7 to 10 minutes. Add zucchini, potato and garlic and cook, stirring, about 1 minute more. Add water and the remaining 1 teaspoon salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the vegetables are tender, 12 to 15 minutes.

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  • Add pasta and chard; cook, uncovered, for 5 minutes. Add chickpeas and peas and simmer until the pasta is just tender, 3 to 4 minutes more. Season with pepper. Ladle the soup into bowls and drizzle with the remaining 2 tablespoons oil. Top with Parmesan and parsley (or basil). Serve immediately.

Tips

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition Facts

216 calories; 7.6 g total fat; 1.6 g saturated fat; 4 mg cholesterol; 700 mg sodium. 505 mg potassium; 31.1 g carbohydrates; 5.4 g fiber; 4 g sugar; 8 g protein; 2926 IU vitamin a iu; 23 mg vitamin c; 67 mcg folate; 116 mg calcium; 3 mg iron; 75 mg magnesium;

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