Description
This Spring Minestrone Soup is a fresh and hearty vegetable-based soup perfect for a light and nutritious meal. Featuring a vibrant mix of spring onions, asparagus, zucchini, kale, and chickpeas, simmered with aromatic herbs and small pasta, it’s both flavorful and satisfying. Ready in 40 minutes, it’s ideal for a wholesome lunch or dinner.
Ingredients
Vegetables
- 6-8 spring onions (scallions), white and light green parts only, chopped
- 2 celery stalks, diced
- 10-12 asparagus spears, chopped
- 1 medium zucchini, diced
- 2 large garlic cloves, finely chopped
- 100 g (3.5 oz) kale, hard stems discarded, roughly chopped
Herbs & Seasonings
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Salt and pepper to taste
- Juice of half a lemon
Pantry & Staples
- 1 tablespoon olive oil
- 1 x 400 g (14 oz) can chickpeas, drained and rinsed
- 100 g (3.5 oz) ditalini or other small pasta
- 1.5 litres (6 cups) vegetable stock
Instructions
- Heat the base: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the chopped spring onions and diced celery. Cook for 2-3 minutes until they begin to soften, stirring occasionally.
- Sauté the vegetables: Add the chopped asparagus and diced zucchini to the pot. Continue cooking for 4-5 minutes, or until the vegetables are just tender, stirring occasionally to prevent sticking.
- Add herbs and garlic: Stir in the finely chopped garlic, fresh rosemary, and thyme. Cook for another minute until the mixture becomes fragrant, ensuring the garlic doesn’t brown.
- Simmer with chickpeas and pasta: Pour in the drained chickpeas, small pasta, and vegetable stock. Bring the soup to a boil, then reduce to a gentle simmer. Let it cook for about 10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Finish with greens and lemon: Stir in the lemon juice and roughly chopped kale. Cover the pot and simmer for 2-3 minutes until the kale wilts. Season the soup with salt and pepper to taste. Serve hot, with extra lemon juice on the side if desired.
Notes
- Use ditalini or any small pasta shape for authentic texture.
- Adjust the cooking time of vegetables to your liking — longer for softer veggies or shorter for more crunch.
- Leftover soup keeps well refrigerated for up to 3 days and tastes even better the next day.
- Use homemade vegetable stock for richer flavor, or a good-quality store-bought stock.
- For a creamier texture, blend a portion of the soup and stir it back in before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
