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 cozy lunch or even a 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
- 400 g chickpeas drained and rinsed
- 100 g ditalini pasta
- 1500 ml vegetable stock
- 0.5 pieces lemon juiced
- 100 g kale roughly chopped, hard stems discarded
- to taste salt
- to taste pepper
Instructions
- Heat the olive oil in a large stock pot or Dutch oven.
- 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.
Notes
This Spring Minestrone Soup is especially wonderful when enjoyed fresh, but the flavors develop beautifully when stored overnight.