Cabbage & Kale Minestrone with Crispy Chickpeas

Chef: Matt Dugan Vitamix Executive Chef

Ingredients

• 50g whole wheat elbow macaroni
• 480ml vegetable stock
• 1 tbsp tomato paste
• 100g cabbage
• 25g red onion, peeled
• ½ tbsp extra virgin olive oil
• 2 sprigs fresh thyme leaves
• 40g kale
• 60g tomato, diced
• ¾ tsp sea salt (optional)
• ¼ tsp ground black pepper
• crispy chickpeas, to garnish

Directions

1. Cook macaroni according to packet instructions and set aside.
2. Place vegetable stock, tomato paste, cabbage, onion, olive oil and thyme into the Vitamix container in the order listed and secure the lid.
3. Run the Hot Soup Program, or start on the lowest speed and quickly increase to the highest speed. Blend for 7 minutes 30 seconds.
4. Add kale, diced tomato, salt and pepper through the lid plug.
5. Start the machine and increase to Variable 4. Blend for 20 seconds.
6. Divide cooked macaroni into serving bowls.
7. Pour soup over the pasta and garnish with crispy chickpeas before serving.

Recipe Notes

• To make crispy chickpeas, roast drained canned chickpeas with olive oil and seasoning at 205°C for about 20 minutes until crisp.
• Swap pasta for gluten-free options if preferred.
• Great as a light meal or starter, and can be stored refrigerated for up to 3 days.