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A bowl of vibrant spring minestrone soup with fresh vegetables, garnished with herbs.
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Spring Minestrone Soup

A vibrant and comforting soup that captures the flavors of spring with fresh vegetables, chickpeas, and ditalini pasta.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish, Soup
Cuisine: Italian
Servings: 6 people
Calories: 250kcal
Author: 1
Cost: $10

Instructions

  • In a large pot, heat olive oil over medium heat.
  • Add chopped onion and minced garlic, sautéing until translucent.
  • Add diced carrots and celery and cook for about 5 minutes until they begin to soften.
  • Stir in diced zucchini, chopped green beans, and peas. Cook for an additional 5 minutes.
  • Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a boil.
  • Add chickpeas and ditalini pasta, then simmer until the pasta is cooked, about 8 to 10 minutes.
  • Season with salt and pepper to taste.
  • Before serving, tear fresh basil and scatter parsley on top.

Notes

Fresh herbs added just before serving enhance the flavor of the soup.