Description
This vibrant Spring Minestrone Soup is packed with fresh vegetables and herbs, perfect for a light yet satisfying meal that celebrates the flavors of the season.
Ingredients
1 tablespoon olive oil
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
1 tablespoon fresh rosemary
finely chopped
1 tablespoon fresh thyme
finely chopped
1 x 400 g (14 oz) can chickpeas
drained and rinsed
100 g (3.5 oz) ditalini or another type of small pasta
1.5 litres (6 cups) vegetable stock
Juice of half a lemon
100 g (3.5 oz) kale
hard stems discarded
roughly chopped
Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the spring onions and sauté until soft, about 3-4 minutes.
- Stir in the celery, asparagus, zucchini, and garlic. Cook for an additional 5 minutes until the vegetables begin to soften.
- Add the rosemary, thyme, chickpeas, and pasta to the pot, mixing well.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until the pasta is cooked, about 10-12 minutes.
- Add the lemon juice and kale to the soup, stirring until the kale wilts. Season with salt and pepper to taste.
- Serve hot, garnished with extra herbs if desired.
Notes
Feel free to customize this soup with other spring vegetables such as peas or baby spinach. This soup freezes well, so you can make a larger batch for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Spring Minestrone Soup, healthy soup, vegetable soup, spring recipe, minestrone