Spring Minestrone Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, broth-based vegetable soup loaded with spring asparagus, zucchini, kale, and chickpeas with ditalini pasta. Naturally vegan and perfect for celebrating warmer weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 6-8 spring onions (scallions), white and light green parts only, chopped
- 2 celery stalks, diced
- 10-12 asparagus spears, chopped
- 1 medium zucchini, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 x 400 g (14 oz) can chickpeas, drained and rinsed
- 100 g (3.5 oz) ditalini or another type of small pasta
- 1.5 litres (6 cups) vegetable stock
- Juice of half a lemon
- 100 g (3.5 oz) kale, hard stems discarded, roughly chopped
- Salt and pepper to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1468mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 714mg
- Calcium
- 167mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.