Description
A vibrant Spring Minestrone Soup packed with fresh veggies and chickpeas, perfect for nourishing gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 cup ditalini pasta
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Toss in the chopped onion and sauté for about 5 minutes.
- Stir in the minced garlic and sauté for another minute.
- Add the diced carrots and celery, cooking for about 4-5 minutes.
- Add the diced zucchini and green beans, sautéing for another 3-4 minutes.
- Sprinkle in a pinch of salt and pepper.
- Pour in the vegetable broth and bring to a gentle boil, then reduce to a simmer.
- Add the ditalini pasta and cook according to package instructions (about 8-10 minutes).
- Stir in the chickpeas and peas, heating through for just a few minutes.
- Taste and adjust seasoning as needed.
- Garnish with fresh basil or parsley before serving.
Notes
Serve with crusty artisan bread for dipping. This soup can also be made in advance and stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: minestrone, soup, spring, vegetarian, healthy, comfort food