Chickpea Mushroom Minestrone
Serves: 4-6
  • 1 cup cooked chickpeas (from above)
  • 9-9½ cups vegetable broth (from above)
  • 1 tablespoon chopped rosemary
  • 1 bunch kale - stems removed, torn into bite-size pieces
  • 2 tablespoons nutritional yeast, plus more for serving
  • 2¼ cup reserved mushroom pasta (from above)
  • freshly ground black pepper
  • juice from 1 lemon
  • parsley - for serving
  1. Combine the chickpeas and broth in a soup pot (if not already combined). Optionally, add ½ cup of the chickpeas, ½ cup of the broth, and the rosemary to an upright blender and blend until smooth. Pour the mixture back into the soup and mix it in for a creamier consistency. Bring the broth up to a boil and reduce the heat to a simmer.
  2. Add the kale to the simmering broth and cook, covered, for about 10 minutes, until soft. Also add the rosemary with the kale if you didn't blend it in earlier. Stir in the nutritional yeast, reserved mushroom pasta, and black pepper to taste, and bring the soup back up to a boil once again. Turn off the heat, stir in the lemon juice, and enjoy, garnished with parsley.
Recipe by Golubka Kitchen at