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–+ servings
Spring Minestrone Soup

Delicious Spring Minestrone Soup to Brighten Your Day

This Spring Minestrone Soup is a vibrant, hearty dish filled with fresh vegetables and chickpeas, perfect for a quick, healthy meal any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 1 medium Onion Use shallots for a milder taste.
  • 2 medium Carrots Can substitute with parsnips.
  • 2 cloves Garlic Fresh is recommended, use garlic powder in a pinch.
For the Soup
  • 1 medium Zucchini Substitute with yellow squash if desired.
  • 4 cups Low-sodium Vegetable Broth Use low-sodium broth to control salt levels.
  • 1 can Fire-Roasted Diced Tomatoes Regular diced tomatoes can also be used.
  • 1 teaspoon Dried Basil Replace with fresh basil using three times the amount.
  • 0.5 teaspoon Dried Thyme Substitute with Italian seasoning if needed.
  • Salt Essential for seasoning; adjust to taste.
  • Black Pepper Essential for seasoning; adjust to taste.
For the Hearty Touch
  • 1 cup Elbow Pasta Gluten-free pasta can be used as a substitute.
  • 1 can Chickpeas Other beans like cannellini can be used instead.
For Freshness
  • 1 cup Asparagus Substitute with green beans if unavailable.
  • 1 cup Frozen Peas Fresh peas can be used as an alternative.
  • 2 cups Baby Arugula Substitute with baby spinach if unavailable.
  • 0.5 of a lemon Lemon Juice Lime juice is a good substitute.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Easy and Hearty Spring Minestrone Soup
  1. In a large pot, heat olive oil over medium heat until shimmering. Add diced onion and chopped carrots, sautéing for about 5 minutes until soft.
  2. Toss in minced garlic and cook for an additional 30 seconds until fragrant.
  3. Stir in diced zucchini, vegetable broth, diced tomatoes, basil, and thyme. Season with salt and pepper. Bring to boil, then simmer for about 10 minutes.
  4. Add elbow pasta, chickpeas, sliced asparagus, and frozen peas to the pot. Simmer for an additional 7-9 minutes until pasta is al dente.
  5. Mix in baby arugula and stir gently until wilted.
  6. Squeeze lemon juice into the soup and adjust seasoning. Serve hot with a slice of crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Store in an airtight container for up to 4 days in the fridge. Freeze for up to 3 months. Add broth when reheating if needed.

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