Spring Minestrone Soup

Name: Spring Minestrone Soup
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 5 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 onion; 2 large carrots; 2 cloves garlic; 1 medium zucchini; 6 cups vegetable broth; 1 28 ounce can fire-roasted diced tomatoes; 1 teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper; ¾ cup uncooked elbow pasta; 1 15 ounce can chickpeas, drained and rinsed; ¾ pound asparagus; ½ cup frozen peas; 2 cups lightly packed baby arugula; Juice of half a medium lemon

User Reviews

5.0

9 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
52 mins
Servings
5 to 6 servings
Calories
215 kcal
Course
Side Dish, Main Course
Cuisine
American

Spring Minestrone Soup

Omar Parker

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This easy and hearty spring minestrone is filled with asparagus, carrots, zucchini and chickpeas, and finished with a touch of arugula and fresh lemon.

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Ingredients

Servings

2 tablespoons olive oil
1 onion chopped
2 large carrots peeled and chopped
2 cloves garlic minced
1 medium zucchini chopped
6 cups vegetable broth
1 28 ounce can fire-roasted diced tomatoes
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
¾ cup uncooked elbow pasta or another small pasta shape
1 15 ounce can chickpeas, drained and rinsed
¾ pound asparagus ends trimmed and cut into 1 to 1 ½ inch pieces
½ cup frozen peas
2 cups lightly packed baby arugula
Juice of half a medium lemon

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Instructions

Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and carrots, and cook for about 5 minutes, under tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, broth, tomatoes, basil, thyme, salt and pepper. Bring the mixture just to a boil, then reduce the heat and simmer for about 10 minutes, until the veggies are tender.
Add in the elbow pasta, the chickpeas, asparagus and peas, and continue to simmer, adjusting the heat as needed, for an additional 7 to 9 minutes, or until the pasta is al dente. Add in the arugula and cook, stirring frequently, until wilted. Remove from the heat. Stir in the lemon juice and additional salt and pepper as needed. Serve as desired.

Nutrition Information

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Calories 215kcal (11%) Carbohydrates 34g (11%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 377mg (16%) Potassium 629mg (18%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 5072IU (101%) Vitamin C 29mg (32%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 5to 6 servings

Amount Per Serving

Calories 215 kcal

% Daily Value*

Calories	215kcal	11%
Carbohydrates	34g	11%
Protein	8g	16%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	377mg	16%
Potassium	629mg	13%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	5072IU	101%
Vitamin C	29mg	32%
Calcium	91mg	9%
Iron	3mg	17%