Here comes the turnip tops and chickpea minestrone, perfect for this chilly winter weather! Very easy, especially in this case prepared with hulled chickpeas, which are cooked in 40 minutes along with the vegetables.
I chose turnip tops because as you know, I only use seasonal vegetables, and this month turnip tops are available alongside all the broccoli, cabbages, kales, and leeks.
In fact, turnip tops are always part of the Brassicaceae (Brassica Rapa) family, and both the buds and tender leaves are used. They are also called broccoletti for their flavor, although they have a slightly bitter and spicy aftertaste.
But let’s not limit ourselves to enjoying turnip tops with orecchiette; this vegetable is wonderful in many ways, used instead of kale, curly kale, or broccolo fiolaro.
Try them in savory pies, vegetable strudels, baked lasagnas, or just sautéed in a pan, or as in this case, in soups and minestrones. Important in this last case to have a slice of sourdough bread on hand to dip into the turnip tops and chickpea minestrone.
Also see these similar minestrones and soups
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients for Turnip Tops and Chickpea Minestrone
- 3.5 oz turnip tops
- 3.5 oz chickpeas (hulled)
- 1 leek
- 2 oz oat flakes
- 1 pinch whole sea salt
- 1 pinch fresh ginger
- 21 oz vegetable broth
- 1 tsp herbs
Steps for Turnip Tops and Chickpea Minestrone
Quick like all my recipes, this minestrone is prepared with hulled chickpeas.
Soak the hulled chickpeas for at least an hour, then rinse.
Wash the turnip tops well and chop them, removing any tough stems. Wash the leek and slice it.
In a pot, pour the vegetable broth, turnip tops, leek, hulled chickpeas, and teaspoon of herbs. Cook for 20 minutes, taste the chickpeas to check for doneness, then add the oat flakes and cook for another 5 or 10 minutes. Adjust the salt, add the fresh ginger, plate, and serve with a drizzle of oil and whole wheat bread.
Tips and Variations
The Turnip Tops and Chickpea Minestrone keeps well sealed in the fridge for a day. Also, try it with hulled lentils instead of chickpeas and kale instead of turnip tops. You can substitute ginger with chili pepper and oat flakes with couscous.
