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In recent years, plant-based diets have surged in popularity as more individuals and families seek healthier, sustainable eating habits. The shift toward incorporating more vegetables, legumes, and whole grains into meals aligns with growing awareness of their numerous health benefits. Among these, legumes, especially chickpeas, have earned well-deserved recognition for their high protein content, fiber, and essential nutrients.

Chickpea & Veggie Soup with Ditalini

Warm up with a bowl of Chickpea & Veggie Delight Soup with Ditalini, a delicious and nourishing vegan recipe perfect for all seasons! This hearty dish combines protein-packed chickpeas, colorful vegetables, and ditalini pasta for a satisfying meal. Quick to prepare and rich in flavor, it’s ideal for busy days or cozy evenings. Customize it to your taste for a delightful feast. Try it today! #VeganSoup #Chickpeas #HealthyEating #PlantBased #ComfortFood #SoupSeason #RecipeInspiration
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Ingredients
  

1 cup ditalini pasta

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

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups fresh spinach (or kale)

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Lemon wedges for serving (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Once hot, add diced onion and sauté for about 5 minutes until it's translucent.

    Add minced garlic, diced carrots, celery, and red bell pepper. Sauté for another 5-7 minutes until the vegetables start to soften.

      Stir in the zucchini, dried oregano, thyme, smoked paprika, and cook for an additional 2 minutes to release the spices' aromas.

        Pour in the diced tomatoes (with juice), vegetable broth, and chickpeas. Bring the mixture to a boil.

          Once boiling, reduce heat to a simmer. Cover and let it cook for about 15 minutes.

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

              After the soup has simmered for 15 minutes, stir in the fresh spinach or kale and cooked ditalini pasta. Season with salt and pepper to taste.

                Let the soup cook for an additional 5 minutes to allow the flavors to meld.

                  Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired. Enjoy!

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