This hearty plant-packed stew is easy to make, full of vegetables, and rich in protein. Better yet – enjoy the added crunch from the melted cheese crostini!
For the stew
- 2 tablespoons olive oil
- 1 small onion, diced or sliced
- 1 carrot, diced or sliced
- 1 small clove garlic, minced 1 small tomato, chopped
- fresh herbs of your choice
- 10 ounces vegetable broth or water
- 4 mushrooms, sliced
- 2 cups kale, chopped
- 1 cup cooked chickpeas
- 1 cup cooked pasta of choice
- pinch of salt
- ground black pepper
For the crostini
- 1 -2 slices artisan-style hearth bread
- 1/4 cup shredded gruyere cheese (or substitute your favorite melting cheese)
For the stew
Heat 2 tablespoons olive oil in a small pot over medium heat. Add the onion, carrot, and garlic. Cook for 3 minutes over medium low heat until tender. Do not brown. Add the tomato and herbs. Stir and cook for 4 minutes. Add the broth or water and bring to a simmer. Simmer slowly for 5 minutes then add the mushrooms, kale, and cooked chickpeas. Simmer for 3 minutes. Add pasta and season to taste with salt and pepper. Bring to simmer one last time for 1 minute.
For the crostini
Toast the 1-2 slices of artisan-style bread in your toaster then top with grated cheese and melt in the oven.