Spring Minestrone Soup
A delightful soup that celebrates spring with fresh vegetables, chickpeas, and ditalini pasta, perfect for a cozy lunch or light dinner.
Ingredients
- 1 tablespoon olive oil
- 6 pieces spring onions chopped, white and light green parts only
- 2 stalks celery diced
- 12 pieces asparagus chopped
- 1 medium zucchini diced
- 2 cloves garlic finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 can chickpeas 400 g, drained and rinsed
- 100 grams ditalini pasta or another type of small pasta
- 1.5 litres vegetable stock
- 0.5 pieces lemon juice of half
- 100 grams kale hard stems discarded, roughly chopped
- to taste salt
- to taste pepper
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 soup is naturally vegan and packed with seasonal vegetables.