Description
Hearty spring minestrone soup celebrates seasonal vegetables with a delightful Italian twist. Fresh ingredients and rich broth create a comforting meal you’ll savor with each spoonful.
Ingredients
Scale
Main Vegetables:
- 12 asparagus spears, chopped
- 1 medium zucchini, diced
- 8 spring onions (scallions), chopped
- 2 celery stalks, diced
- 100 g (3.5 oz) kale, roughly chopped
- 2 large garlic cloves, finely chopped
Herbs and Seasonings:
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Salt and pepper to taste
- Juice of half a lemon
Protein and Other Ingredients:
- 1 x 400 g (14 oz) can chickpeas, drained and rinsed
- 100 g (3.5 oz) ditalini or another type of small pasta
- 1 tablespoon olive oil
- 1.5 litres (6 cups) vegetable stock
Instructions
- Heat olive oil in a large pot over medium temperature (around 350°F). Sauté spring onions and celery for 2-3 minutes until they become fragrant and slightly softened.
- Incorporate asparagus and zucchini into the pot. Cook for 4-5 minutes, stirring occasionally to ensure even heating and prevent sticking. Vegetables should remain slightly crisp.
- Add garlic, rosemary, and thyme. Quickly stir for 60 seconds, allowing herbs to release their aromatic oils without burning. The kitchen will fill with a rich herbal fragrance.
- Pour in vegetable stock, then introduce chickpeas and small pasta. Increase heat to bring mixture to a gentle boil, then reduce to a low simmer for 10 minutes. Stir periodically to prevent pasta from clumping.
- Reduce heat to low. Squeeze fresh lemon juice and fold in chopped kale. Cover and simmer for 2-3 minutes until kale wilts but maintains its vibrant green color. Adjust seasoning with salt and pepper to taste.
- Remove from heat. Let soup rest for 2 minutes to allow flavors to meld. Ladle into serving bowls, optional: garnish with additional lemon wedge or fresh herbs if desired.
Notes
- Customize heat levels by adjusting the amount of herbs and spices for different palate preferences.
- Use fresh seasonal vegetables to enhance the soup’s flavor profile and nutritional value.
- Swap chickpeas with white beans or lentils for alternative protein sources and dietary needs.
- Prepare the base vegetables in advance to streamline cooking process and save time during meal preparation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg