Winter Chickpea Minestrone

This recipe is a no-brainer on these cold winter nights. Make a big pot and eat well all week. Feel free to substitute carrots for squash, and leave the pasta out if you wish. Just be sure to enjoy with a thick piece of warm crusty bread and plenty of parmesan and olive oil.

Winter Chickpea Minestrone
2 tbsp olive or grapeseed oil
2 cups onions, chopped (1 large or two small)
3 cloves garlic, optional
1 cup diced celery
2 tsp salt
2 cups peeled and cubed butternut squash
2 cups peeled and cubed sweet potato (yellow fleshed or Japanese)
1 cup chopped fresh fennel bulb (only the bulb)
2 tbsp fennel seeds, crushed in a mortar and pestle or seed grinder (preferred)
1 tsp dried basil
1 tsp dried oregano
1/4 tsp dried chili flakes
2.5 cups tomato Passata (a whole tall jar)
3.5 cups water
2 tsp honey
1/3 cup dry red wine (optional)
3/4 cup Ditalini pasta, or Orzo
1 3/4 cups cooked Flourist Kabuli Chickpeass
1 tbsp lemon juice
1/2 cup packed minced fresh curly parsley

In a large soup pot, heat the oil and add the onion, celery, and salt. Cook on low heat, stirring here and there, for 8-10 minutes. Next, add the fennel, squash, yams, ad herbs and cook a further 5-6 minutes, being careful not to burn the veggies (add a splash of water to prevent sticking). Add the tomatoes, water, and wine if using (I recommend if you have it). Cover and simmer the soup for 25 minutes or so, on a medium-low heat. Add the beans, pasta, parsley, honey, and lemon juice and cook a further 10 minutes, or until the pasta is cooked.

Serve hot with cubed avocado, a splash of good olive oil, freshly ground pepper, and additional fresh parsley. Parmesan would be a nice addition too. If the soup is too thick when heating leftovers, add a 1/2 or full cup of water to make it a little more watery. The flavours here are bold and will not be diluted by doing this.