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Spring Minestrone Soup Recipe

A vibrant spring minestrone soup featuring seasonal vegetables, fresh herbs, and pasta, simmered in a light broth for a refreshing and hearty dish perfect for warmer days.

Ingredients

• 1 tablespoon olive oil
• 8 spring onions (scallions), white and light green parts only, chopped
• 2 celery stalks, diced
• 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

Instructions

1. Step 1: Begin with a Sizzle
   Pour that tablespoon of olive oil into a large stock pot or Dutch oven, and let it heat up over medium warmth. Once the oil is shimmering, toss in the chopped spring onions and diced celery. You’ll want to cook them for a couple of minutes until they start to soften. They should be just beginning to release their lovely aroma.

2. Step 2: Veggie Time
   Time to add some green goodness. Throw in those chopped asparagus spears and diced zucchini. Cook everything together for about 4-5 minutes, allowing the vegetables to soften up nicely. You’re aiming for that perfect balance where they’re tender but still have a bit of bite.

3. Step 3: Aromatic Infusion
   Next comes the garlic, rosemary, and thyme—this is where the kitchen really starts to smell divine. Stir these fragrant friends into your veggie mix and let them cook for just a minute. You want them to release their flavors without burning, so keep a close eye.

4. Step 4: Build the Broth
   With the aroma filling the air, it’s time for the chickpeas, pasta, and vegetable stock to join the party. Pour them in and crank up the heat until everything comes to a gentle boil. Then, reduce it to a simmer and cook for about 10 minutes, stirring occasionally. This helps the pasta cook perfectly al dente, without sticking to the bottom.

5. Step 5: Finish with Freshness
   Squeeze in the juice of half a lemon and add the roughly chopped kale. Cover the pot and let it simmer for another 2-3 minutes, just enough for the kale to wilt beautifully. Finally, give it a taste and season with salt and pepper to your liking. Serve it up with an extra splash of lemon juice if you're feeling zesty. Enjoy every comforting spoonful!

Notes

In the quest for the perfect Spring Minestrone Soup, there are a few friendly pitfalls to dodge. One common hiccup is rushing through the veggie sauté. It’s tempting to speed through, but giving those onions and celery a couple of extra minutes can work wonders for flavor depth.

Another speed bump is pasta timing. It’s easy to forget that pasta keeps cooking even off the heat, so aim for al dente to prevent mushiness later.

Over-seasoning is also a sneaky gremlin! Taste as you go, especially when adding salt after the veggie stock, to avoid an overly salty concoction.

Lastly, don’t skip the lemon juice finale. It brightens the entire dish, adding a zesty pop that complements the earthy kale beautifully. Happy cooking!