This winter inspired soup is my favorite hybrid between a minestrone soup and a pasta fagioli soup; with cozy flavors of veggie broth, beans, pasta and seasonal fall vegetables.

We’re taking things into another direction by swapping out the regular pasta for a more nutritious chickpea pasta that has more protein and fiber; this is by far one of my favorite meals when I want a meatless lunch or dinner but still want the same nutrients and protein. Did I mention this soup is perfect for those cold days in fall and winter. Pair this up with a side salad, a slice of artisanal warm bread, wine and voila a perfect meal!

SERVES 6

INGREDIENTS

4 Tablespoons of olive oil [see notes]

2 Medium carrots [chopped or diced]

2 Large celery stalks [chopped or diced]

1 Large white or Spanish onion [chopped or diced]

4 Large garlic cloves [chopped or sliced]

3 Medium yellow squash [diced into bite size pieces]

2 Large Delicata squash [no need to peel, dice or slice into bite size pieces]

1 [28 ounces] can of diced tomatoes [use tomato broth and everything]

1 [15 ounce] can of garbanzo beans [drained and rinsed]

1 [15 ounce] can of great northern beans [drained and rinsed]

1 [15 ounce] can of kidney beans [drained and rinsed]

9 Cups of low sodium vegetable broth [see notes]

2 Fresh or dried whole bay leaves

1 Tablespoon of dried basil

1 Tablespoon of dried oregano

4 Teaspoons of salt

3 Cups of spinach leaves

2 Cups of small shell chickpea pasta or any other small bite sized chickpea pasta [see notes]

1/2 Cup of grated parmesan cheese [plus more for the garnishing]

Freshly ground pepper [use to liking]

RECIPE NOTES

- You can use any oil of choice; my favorites for this have been grapeseed oil, avocado oil or canola oil.

- For the broth please buy good quality low sodium veggie broth, I used 2 whole boxes (1QT each) plus one cup more of another box. In total I bought 3 (1 QT) boxes of organic low sodium vegetable broth.

- For the pasta you can use regular pasta if you wish. Preferably ditalini, rotini or another small shaped pasta.

PREPARATION

In a large or an extra-large pot, turn your stove top to a medium high heat. Pour in your oil of choice and let it come up to a mild heat. Add in your mix of diced or chopped celery, carrots and onions; stir for a bit and add in your sliced or chopped garlic. Add in ½ teaspoon of salt so we can the veggies glistening and sweaty.

Add in your prepped yellow squash, Delicata squash and stir so we can get all those flavors mingled together. Cook and stir the veggies for 3-5 minutes and pour in your diced tomatoes with broth and all. Mix everything and season it with black pepper.

Add in your garbanzo, great northern and kidney beans. Next pour in your 9 cups of vegetable broth and stir. Lastly place in your bay leaves, basil, oregano, salt and the spinach. Mix to combine and pop a lid on top. If you don’t have a lid place a foil paper on top to cover the pot.

Let the soup cook for 20-25 minutes with the lid on. Once that time is up, pop open that lid and add in your chickpea pasta of choice; stir and pop the lid back on. Cook for another 8-9 minutes. [please check the box for cooking times depending on the pasta of choice]