Oh My Veggies · by Nicole★ 5.0 (3)
Spring Minestrone Soup
NUTRITION · PER SERVING52M COOK
CAL 17%·PRO 25%
CARBS 54G65% OF CAL
11G FIBER0G ADDED14G INTRINSIC29G OTHER14G TOTAL SUGAR
FAT 9G23% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty spring minestrone loaded with fresh vegetables, chickpeas, and pasta. Finished with arugula and lemon for brightness.
mainamericansoupbeans🫕 dutch oven🍲 stockpotdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper
- 3/4 cup uncooked elbow pasta (or another small pasta shape)
- 1 15 ounce can chickpeas, drained and rinsed
- 3/4 pound asparagus (ends trimmed and cut into 1 to 1 1/2 inch pieces)
- 1/2 cup frozen peas
- 2 cups lightly packed baby arugula
- Juice of half a medium lemon
At a glance
PER SERVING · TIME 52M
CAL 17%·PRO 25%
CARBS 54G65% OF CAL
11G FIBER0G ADDED14G INTRINSIC29G OTHER14G TOTAL SUGAR
FAT 9G23% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 40m
- Sodium
- 1485mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 901mg
- Calcium
- 192mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 1485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.