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In today's world, where dietary preferences are diversifying and plant-based eating is gaining momentum, the Chickpea & Veggie Delight Soup emerges as a standout choice for anyone seeking a nourishing and satisfying meal. This delightful soup is not just a blend of wholesome ingredients; it is a symphony of flavors that celebrates the richness of plant-based cuisine. With its heartiness stemming from protein-packed chickpeas and a vibrant mix of fresh vegetables, this soup caters to both vegans and omnivores alike, making it a versatile dish for any table.

Chickpea & Veggie Soup with Ditalini

Warm up your mealtime with this Chickpea & Veggie Delight Soup recipe! Packed with plant-based protein, colorful veggies, and aromatic herbs, this wholesome dish is not only satisfying but also loaded with nutrients. Perfect for vegans and omnivores alike, it's easy to make in under an hour. Enjoy a comforting bowl topped with fresh herbs and paired with crusty bread for the ultimate cozy experience. #ChickpeaSoup #PlantBased #HealthyEating #SoupSeason #ComfortFood
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Ingredients
  

1 cup ditalini pasta

2 cans (15 oz each) chickpeas, drained and rinsed

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 bell pepper, diced (any color)

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

2 cups kale or spinach, chopped

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

Juice of 1 lemon

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened and the onion is translucent.

    Add the diced zucchini and bell pepper to the pot and cook for an additional 3-4 minutes.

      Stir in the chickpeas, diced tomatoes (with their juices), vegetable broth, dried thyme, dried basil, smoked paprika, salt, and pepper. Bring the mixture to a boil.

        Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing all the flavors to meld.

          Meanwhile, cook the ditalini pasta in a separate pot according to package instructions until al dente. Drain and set aside.

            After 15 minutes of simmering, stir in the chopped kale or spinach and cooked ditalini into the soup. Allow it to cook for another 5 minutes until the greens are wilted and tender.

              Add the lemon juice for brightness, adjust seasoning as needed, and stir gently.

                Serve hot, garnished with fresh parsley for an added pop of color and flavor.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6