Description
This Spring Minestrone Soup is the perfect way to celebrate warmer weather. Made with an abundance of fresh spring vegetables, chickpeas, ditalini pasta, herbs and kale, this naturally vegan vegetable soup is hearty enough for a cosy lunch or a light dinner.
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
- 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 vegetables 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 does not 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 with salt and pepper and serve with extra lemon juice if desired.
Notes
- Stir the soup occasionally while the pasta cooks to prevent it from sticking to the bottom of the pot.
- Serve with extra fresh lemon juice for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Italian