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Spring Minestrone Soup: 10 Reasons to Love This Dish

Spring Minestrone Soup
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Spring Minestrone Soup is a light and nourishing Italian-style vegetable soup made with fresh spring vegetables, chickpeas, herbs, and a flavorful broth, offering comfort without heaviness.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup zucchini, diced
  • 1 cup fresh or frozen peas
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • 1/2 cup small pasta (ditalini or orzo)
  • 2 cups fresh spinach or baby kale
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until soft and translucent.
  3. Stir in garlic, carrots, and celery, cooking for 3–4 minutes until fragrant.
  4. Pour in vegetable broth and bring to a gentle simmer.
  5. Add chickpeas, thyme, and bay leaf, then simmer for 10 minutes.
  6. Add asparagus and zucchini and cook for 3–4 minutes.
  7. Stir in pasta and cook until just tender.
  8. Add peas and spinach, cooking until wilted.
  9. Remove bay leaf, season with salt and pepper, and adjust to taste.
  10. Serve hot, garnished with fresh herbs.

Notes

    Nutrition

    Find it online: https://bakerslider.com/spring-minestrone-soup/

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