Cabbage and Kale Minestrone with Crispy Chickpeas

This vegetable soup combines cabbage, kale, tomato, and whole wheat elbow macaroni in a savory vegetable stock base. Finished with fresh thyme and olive oil, it delivers a hearty texture and balanced flavor, with crispy chickpeas adding a satisfying garnish for a wholesome meal option.

Total Time
Yield
3 servings
Difficulty

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

⅓ cup 50 g whole wheat elbow macaroni
2 cups 480 ml vegetable stock
1 Tablespoon tomato paste
1 ½ cups 100 g cabbage
¼ cup 25 g red onion, peeled
½ Tablespoon extra virgin olive oil
2 fresh thyme leaves
1 ¼ cups 40 g kale
¾ cup 60 g tomato, diced
¾ teaspoon salt, optional
¼ teaspoon ground black pepper
crispy chickpeas to garnish

Cook pasta according to package directions. Set aside.
Place stock, tomato paste, cabbage, onion, olive oil, and fresh thyme leaves into the Vitamix container in the order listed and secure lid.
Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
Add the kale, tomato, salt, and pepper through the lid plug Start the machine and increase to Variable 4..Blend for 20 seconds.
Divide macaroni evenly into bowls. Pour soup over top and garnish with crispy chickpeas.

Refine Your Recipe

Nutrition

Chef's Note

To roast chickpeas: Preheat oven to 400°F (205°C). Toss canned chickpeas, with olive oil and seasoning and place on a lined baking sheet. Place in oven and bake 20 minutes or until crispy.This minestrone provides a hearty blend of fiber, plant protein, and phytonutrients. Whole‑wheat pasta and chickpeas supply sustained energy and support digestive health through their rich fiber content. Leafy greens like kale and cabbage add vitamins A, C, and K along with antioxidants that promote immune and cellular health. Tomatoes contribute lycopene and other protective compounds, making this a nutrient-dense, well-balanced soup.

Share the Result