Description
A hearty vegetarian minestrone soup featuring chickpeas, seasonal vegetables, and a bright finish of lemon and parsley oil. Comforting, nutritious, and full of vibrant flavor.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cup small pasta (such as ditalini)
- 2 cups chopped greens (kale or spinach)
- Salt and pepper to taste
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp olive oil (for parsley oil)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes.
- Add garlic, oregano, and thyme; cook for 1 minute until fragrant.
- Stir in diced tomatoes, vegetable broth, and chickpeas. Bring to a boil.
- Add pasta and cook according to package instructions until tender.
- Add chopped greens and simmer until wilted.
- Season with salt, pepper, lemon zest, and lemon juice.
- In a small bowl, mix parsley with olive oil.
- Serve soup hot, drizzled with parsley oil on top.
Notes
- Use gluten-free pasta if needed.
- Swap chickpeas with white beans for variation.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze without pasta for best texture when reheating.
- Add grated Parmesan if not strictly vegetarian-vegan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
