Mealime recipe · lives on in MealPot
Quinoa Minestrone with Kale & Crispy Italian-Spiced Chickpeas
- 35 min
- 2–6 servings
- 670 kcal / serving
A hearty minestrone with quinoa and kale, finished with crispy chickpeas for texture. The combination of broth, tomatoes, and greens makes a satisfying weeknight soup.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 2 stickscelery
- 32 fl ozchicken or vegetable broth
- ½ (14.5 oz) candiced tomatoes
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ bunchkale
- 1leek
- ½ ozParmesan cheese
- ½ cupquinoa
- leeks
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · vegetable peeler
Directions
- Toss the chickpeas with oil and the listed spices in a medium bowl, then spread them in a single layer on a baking sheet. Bake in a hot oven until they turn crisp, about 20 minutes, stirring once halfway through.
- While the chickpeas bake, rinse and dry all fresh produce and prep the vegetables.
- Trim and clean the leek, then slice into ½-inch half-moons. Add to a medium bowl.
- Peel and slice the carrots and celery into ¼-inch pieces; place them in the same bowl as the leek.
- Place a large pot over medium-high heat and add a drizzle of oil to coat the bottom.
- When the oil shimmers, add the leeks, carrots, celery, and the spices. Cook, stirring occasionally, until the vegetables begin to soften, about 2–3 minutes.
- Peel and mince the garlic.
- Pour in the broth and tomatoes, then stir in the quinoa. Increase the heat to bring the mixture to a simmer, then reduce to medium-low and cover. Cook for 7 minutes.
- Add kale to the pot, cooking until it’s tender and the quinoa is done, about 7 minutes longer. Slice the kale stems away and chop or tear the leaves into bite-sized pieces as they cook.
- Shave parsley from the stems, mince the leaves, and grate the Parmesan.
- To serve, ladle the soup into bowls, top with crispy chickpeas, and finish with parsley, Parmesan, and a pinch of crushed red pepper.
Two tips
- Make-ahead: the roasted chickpeas can be baked ahead and stored in a dry container for up to 2 days.
- Serving idea: swap Parmesan for Pecorino or skip the cheese if desired; a squeeze of lemon would also brighten the pot if available.
Nutrition per serving
- Calories
- 670 kcal
- Protein
- 32 g
- Carbs
- 86 g
- Fat
- 26 g
- Fiber
- 18 g
- Sodium
- 541 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.