Can I freeze Spring Minestrone Soup?

It’s best not to freeze Spring Minestrone Soup due to the pasta, which can become overly soft and mushy when thawed and reheated. For best results, store it in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of vegetable stock to loosen the broth.

What pasta works best in minestrone?

Ditalini is traditionally used and works wonderfully, but you can also use orzo, elbow macaroni, stelline, or any other small pasta. Avoid large shapes, as they overpower the delicate spring vegetables in this recipe.

Is Spring Minestrone Soup gluten-free?

As written, the recipe is not gluten-free because of the pasta. However, you can easily make it gluten-free by using your favorite gluten-free small pasta. Ensure your vegetable stock is also certified gluten-free.

How can I make this soup more filling?

While Spring Minestrone Soup is quite hearty, you can bulk it up further by adding more chickpeas or beans, tossing in baby potatoes, or stirring in a spoonful of dairy-free pesto or cashew cream just before serving. Pair it with crusty bread or a side salad for a complete meal.

Spring Minestrone Soup – Easy Vegan Recipe for Spring

Name: Spring Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil: for sautéing and adding richness; 6–8 spring onions (white and light green parts), chopped: for a mild onion base; 2 celery stalks, diced: adds crunch and depth; 10–12 asparagus spears, chopped: provides a crisp, earthy bite; 1 medium zucchini, diced: soft texture and mild flavor; 2 large garlic cloves, finely chopped: adds aromatic depth; 1 tablespoon fresh rosemary, finely chopped: woody, citrusy flavor; 1 tablespoon fresh thyme, finely chopped: subtle earthy taste; 1 can (400 g / 14 oz) chickpeas, drained and rinsed: plant-based protein; 100 g (3.5 oz) ditalini pasta: adds heartiness; 1.5 liters (6 cups) vegetable stock: savory broth base; Juice of ½ lemon: brightens the soup; 100 g (3.5 oz) kale, stems removed, chopped: nutritious green; Salt and pepper to taste: essential seasoning

Description

Spring Minestrone Soup is a fresh, vibrant, and hearty vegan soup made with seasonal spring vegetables like asparagus, zucchini, kale, chickpeas, and ditalini pasta. It’s light yet filling, perfect for a cozy lunch or a light dinner during warmer months.

Ingredients

Scale

1 tablespoon olive oil: for sautéing and adding richness
6–8 spring onions (white and light green parts), chopped: for a mild onion base
2 celery stalks, diced: adds crunch and depth
10–12 asparagus spears, chopped: provides a crisp, earthy bite
1 medium zucchini, diced: soft texture and mild flavor
2 large garlic cloves, finely chopped: adds aromatic depth
1 tablespoon fresh rosemary, finely chopped: woody, citrusy flavor
1 tablespoon fresh thyme, finely chopped: subtle earthy taste
1 can (400 g / 14 oz) chickpeas, drained and rinsed: plant-based protein
100 g (3.5 oz) ditalini pasta: adds heartiness
1.5 liters (6 cups) vegetable stock: savory broth base
Juice of ½ lemon: brightens the soup
100 g (3.5 oz) kale, stems removed, chopped: nutritious green
Salt and pepper to taste: essential seasoning

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large stockpot over medium heat. Add spring onions and celery, cooking for 2–3 minutes until slightly softened.
Add the asparagus and zucchini and cook for 4–5 minutes, stirring occasionally.
Stir in the garlic, rosemary, and thyme; cook for 1 minute until fragrant.
Add chickpeas, ditalini pasta, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes or until pasta is al dente.
Stir in lemon juice and kale. Cover and simmer for 2–3 more minutes until the kale wilts.
Season with salt and pepper to taste, and serve hot with optional extra lemon juice or crusty bread.

Notes

Store leftovers in the fridge for up to 3 days in an airtight container.
Add extra vegetable stock when reheating, as the pasta absorbs liquid over time.
Use gluten-free pasta to make this soup gluten-free.
Leeks or Italian seasoning can be substituted for aromatics.
Spinach or chard can be used instead of kale.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 378
Sugar: 17g
Sodium: 623mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 12g
Protein: 16g
Cholesterol: 0mg