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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Spring Minestrone Soup

    Published: Apr 23, 2017 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Spring Minestrone

    We eat a lot of soup at our house. During the height of winter, you can find it on our dinner menu at least two to three times a week. But I am also one of those people who will happily enjoy it all year round - I just tweak it a bit to make it appropriate for the season.

    Which is where recipes like this spring minestrone come into play. It’s light yet still hearty, making it perfect for all the back and forth weather that seems to characterize this time of the year.

    Spring Minestrone

    And today’s recipe is packed to the brim with many of my spring favorites - fresh asparagus, peas, arugula, lemon! And then some more classic minestrone flavors like carrots, zucchini, diced tomatoes, and of course, a bit of pasta. It’s filled with flavor and perfect for dunking some crusty bread, which equals a fantastic meal in my book.

    Now, when shopping for asparagus for this recipe, try to find a bunch that is medium-sized in terms of thickness. If your asparagus is really large and fat, it will take longer to get tender in the soup (same goes if it is really skinny - it will cook quicker than the time indicated).

    Spring Minestrone

    One final thing to keep in mind with this soup - the pasta does soak up some of the broth as it sits. Which is not necessarily a bad thing, but it won’t be quite as brothy when it comes to leftovers. If desired, you can always add in a splash more broth when reheating.

    Spring Minestrone Soup

    Spring Minestrone Soup

    This easy and hearty spring minestrone is filled with asparagus, carrots, zucchini and chickpeas, and finished with a touch of arugula and fresh lemon.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 12 minutes
    Cook Time: 40 minutes
    Total Time: 52 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: how to make minestrone, minestrone, Spring Minestrone Soup
    Servings: 5 to 6 servings
    Calories: 215kcal
    Author: Oh My Veggies

    Ingredients

    • 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
    • ½ teaspoon dried thyme
    • ½ teaspoon salt
    • ¼ teaspoon Black Pepper
    • ¾ cup uncooked elbow pasta or another small pasta shape
    • 1 15 ounce can chickpeas, drained and rinsed
    • ¾ pound asparagus ends trimmed and cut into 1 to 1 ½ inch pieces
    • ½ cup frozen peas
    • 2 cups lightly packed baby arugula
    • Juice of half a medium lemon
    US Customary - Metric

    Instructions

    • Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and carrots, and cook for about 5 minutes, under tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, broth, tomatoes, basil, thyme, salt and pepper. Bring the mixture just to a boil, then reduce the heat and simmer for about 10 minutes, until the veggies are tender.
    • Add in the elbow pasta, the chickpeas, asparagus and peas, and continue to simmer, adjusting the heat as needed, for an additional 7 to 9 minutes, or until the pasta is al dente. Add in the arugula and cook, stirring frequently, until wilted. Remove from the heat. Stir in the lemon juice and additional salt and pepper as needed. Serve as desired.

    Nutrition

    Calories: 215kcalCarbohydrates: 34gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 377mgPotassium: 629mgFiber: 7gSugar: 9gVitamin A: 5072IUVitamin C: 29mgCalcium: 91mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews soup

    Reader Interactions

    Comments

    1. Izzy Bruning says

      April 23, 2017 at 1:44 pm

      This looks so good and delicious!!!
      I can't wait to try it 🙂
      Izzy |http://www.pinchofdelight.com

      Reply
    2. Deb says

      May 30, 2017 at 7:37 pm

      This is an easy and relatively quick to put together, but there's no way it only takes 12 minutes, even if you don't count the prep time--5 minutes for the carrots and onion, 10 minutes simmering, 7-9 minutes to cook the pasta, and then more time till the arugula is wilted.

      Reply
      • Alissa says

        May 31, 2017 at 11:52 am

        Hey Deb! We're having a technical issue with our recipe template and it's not displaying the correct times. Sorry about that! We're working on it and should have it fixed soon!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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