Minestrone Soup with Brown Rice and Chickpeas

On a year by year seasonal basis, I go through phases. Some winter seasons, I’m all about pasta. Other seasons I’ve hunkered down and found my way around many different curry recipes. This season? It appears to be all about one-pot stews that warm (and also happen to be good with a solid piece of crusty bread).

Recipe Base: a vegan original

This particular recipe is a lightly tweaked version of minestrone that I developed for Simply Recipes. The version over on that site, however, is vegan. This version is decidedly not. The vegan version is good but when it comes to these tomato stews, I feel like it’s just screaming for cheese.

The Parmesan

I didn’t put this in the recipe but this stew is also good with a parmesan rind thrown in. However, I’ve found it really only works with the non-vegetarian parmesan (which is why I didn’t include it in the recipe). So, just a thought, that if you aren’t going for a full vegetarian recipe- toss the rind in, you won’t be disappointed.

Frozen Vegetables

Also, I’ll give my spiel here about frozen vegetables. I love keeping frozen vegetables on hand because try as a might, my family is not always up for the squash and sweet potato recipes I want every day. Frozen vegetables retain their nutrition and when produce is out of season, I’ll buy frozen. I almost always have green beans, peas, and edamame stashed away.

Rice Versus Pasta

Finally, you could totally switch back over to making this soup with pasta. It would definitely speed up the process. However, there’s something really nice about the rice. It would also be nice with farro, sorghum, or even barley.

[tasty-recipe id=”38639″] continue reading

The post Minestrone Soup with Brown Rice and Chickpeas appeared first on Naturally..