Mushroom, Kale, Chickpea, and Pasta Stew with Gruyere Crostini

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.