- 1 tsp cumin seeds
- 2 tsp olive oil
- 1 large shallot (peeled and diced)
- 3 garlic cloves (peeled and minced)
- 2 1/2 tsp smoked paprika
- 2 tbsp tomato paste
- 2 carrots (trimmed, peeled and sliced)
- 1, 28 oz. can crushed fire roasted tomatoes
- 5 cups vegan vegetable broth or stock
- 1 bay leaf
- 1, 15 oz. can chickpeas (drained and rinsed)
- 1 1/3 cups brown rice macaroni
- 2 1/2 cups lacinato kale, plus extra for topping (chiffonade style)
- juice of 1/2 of a small lemon
- coarse sea salt and ground black pepper to taste
- In a large saucepan or Dutch oven, toast the cumin seeds for 1 minute over moderate heat until fragrant. (Shake the pan to keep the seeds moving.)
- Add the olive oil and shallot, and cook until softened (about 5 minutes).
- Then add the diced garlic and saute for 30 seconds or so, before adding the sliced carrots, tomato paste, and smoked paprika. Stir well to coat the onion/garlic/carrot mixture in the paste and spices.
- Add the fire roasted tomatoes, vegetable broth and bay leaf. Bring the minestrone to a gentle boil, then reduce the heat and bring the soup down to a simmer. Allow the soup to simmer for 15 minutes.
- Now stir in the chickpeas and macaroni, and continue to simmer the soup for another 7-10 minutes.
- Turn down the heat to low; remove the bay leaf and stir in the lacinato kale. Cook the kale until it begins to wilt. Stir in lemon juice and season the minestrone with sea salt and ground black pepper to taste.
- Ladle Santa’s Minestrone into bowls and top with more lacinato kale as desired. Enjoy!
- As Santa’s Minestrone stands, the pasta will absorb the broth, turning this soup into more of a stew. If a thinner soup is what you’re after, add more broth (1/4 cup at a time) until the soup reaches your desired consistency.