Chickpea Minestrone With Arugula Pesto Recipe

Name: Chickpea Minestrone With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the minestrone:; 2 pounds fingerling potatoes, sliced into bite-sized pieces; 1 medium-sized yellow onion, diced; 4 cloves garlic, crushed and diced; 1 cup chick peas; 4 small baby bok choy (or substitute any of your favorite greens); 3 sprigs fresh thyme; 1 tablespoon olive oil; 6 cups water; 2 tablespoons crushed red pepper; salt and pepper to taste; For the pesto:; 4 cups loose arugula leaves; 2 tablespoons olive oil; 2 cloves garlic; 1/3 cup pine nuts, lightly toasted; 1 tablespoon lemon juice; salt and pepper to taste

Servings: persons

For the minestrone:
2 pounds fingerling potatoes, sliced into bite-sized pieces
1 medium-sized yellow onion, diced
4 cloves garlic, crushed and diced
1 cup chick peas
4 small baby bok choy (or substitute any of your favorite greens)
3 sprigs fresh thyme
1 tablespoon olive oil
6 cups water
2 tablespoons crushed red pepper
salt and pepper to taste
For the pesto:
4 cups loose arugula leaves
2 tablespoons olive oil
2 cloves garlic
1/3 cup pine nuts, lightly toasted
1 tablespoon lemon juice
salt and pepper to taste

1
In a large soup pot, roast the onion and garlic in olive oil until translucent and soft.
2
Add the potatoes, crushed red pepper, thyme, salt and pepper and cook for 5 more minutes.
3
Add the chick peas and water, bring to a boil for a few minutes, and then reduce to a simmer. Simmer for 90 minutes on low heat.
4
While the soup is cooking, prepare the pesto. Combine all ingredients into a food processor and process until finely chopped. Add a little extra olive oil if you need.
5
When the soup has almost finished cooking, taste, and if it's a little too watery, keep simmering for another 20 minutes or until you've reached your desired flavor. Add the baby bok choy and cook for 10 more minutes.
6
Ladle the soup into bowls and serve with a side of pesto toast.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the minestrone:, 2 pounds fingerling potatoes, sliced into bite-sized pieces, 1 medium-sized yellow onion, diced, 4 cloves garlic, crushed and diced, and more.

Yes, Chickpea Minestrone With Arugula Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Minestrone With Arugula Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions