Spring Minestrone Soup
This spring minestrone soup is the best way to celebrate the arrival of warmer weather. Made with an abundance of spring veggies, chickpeas and ditalini pasta, this spring vegetable soup is naturally vegan and extra hearty for a cosy lunch or even a light dinner.
Ingredients
- 1 tablespoon olive oil
- 6-8 spring onions (scallions) white and light green parts, 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
- 400 g chickpeas drained and rinsed
- 100 g ditalini pasta or another type of small pasta
- 1.5 litres vegetable stock
- 1/2 lemon juiced
- 100 g kale hard stems discarded, roughly chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and add the spring onions and celery. Cook for 2-3 minutes over medium heat until slightly softened.
- Add the asparagus and zucchini and continue cooking for 4-5 minutes or until the veggies are cooked to your liking.
- Stir in the garlic, rosemary and thyme and cook for another minute until fragrant.
- Add the chickpeas, pasta and vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes or until the pasta is al dente. Stir the soup occasionally, so the pasta doesn’t stick to the bottom.
- Stir in the lemon juice and kale, cover the pot and simmer for 2-3 minutes until the kale wilts. Season to taste and serve with extra lemon juice if you like.
Notes
This spring minestrone soup is the best way to celebrate the arrival of warmer weather. Made with an abundance of spring veggies, chickpeas and ditalini pasta, this spring vegetable soup is naturally vegan and extra hearty for a cosy lunch or even a light dinner.
Tried this recipe?Let us know how it was!