Spring Minestrone Soup

Ingredients

• 15 mlolive oil
• 6–8spring onions, white and light green parts only, chopped
• 2celery stalks, diced
• 10–12asparagus spears, chopped
• 1 mediumcourgette, diced
• 2 largegarlic cloves, finely chopped
• 15 mlfresh rosemary, finely chopped
• 15 mlfresh thyme, finely chopped
• 1 × 400 g canchickpeas, drained and rinsed
• 100 gditalini or another type of small pasta
• 1.5 litresvegetable stock
• Juice of ½lemon
• 100 gkale, hard stems discarded, roughly chopped
• To tastesalt and pepper

Instructions

1. 1

   Soften the base

   Heat the olive oil in a large stock pot or Dutch oven. Add the spring onions and celery and cook over a medium heat for 2–3 minutes, until slightly softened.

2. 2

   Cook the vegetables

   Add the asparagus and courgette. Continue cooking for 4–5 minutes, or until the vegetables are cooked to your liking.

3. 3

   Add the herbs

   Stir in the garlic, rosemary and thyme, then cook for another minute until fragrant.

4. 4

   Simmer the pasta

   Add the chickpeas, pasta and vegetable stock and bring to the boil. Lower the heat and simmer for 10 minutes, or until the pasta is al dente, stirring occasionally to stop it sticking to the bottom of the pot.

5. 5

   Finish the soup

   Stir in the lemon juice and kale, cover the pot and simmer for 2–3 minutes, until the kale wilts. Season to taste and serve with extra lemon juice if you like.

What is spring minestrone?

Minestrone is an Italian-style vegetable soup, usually built from vegetables and often bulked out with beans or pasta. Its ingredients can change with the season, which makes spring produce a natural fit.

This version pairs asparagus, courgette and kale with chickpeas and ditalini. The pasta and pulses make it substantial, while lemon and fresh herbs keep the broth lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 378 calories, 16g protein, 65g carbs, 7g fat.

The pasta supplies much of the carbohydrate, while chickpeas contribute both carbohydrate and protein. Olive oil accounts for most of the fat, with the chickpeas adding further protein. For a more balanced plate, serve a portion with extra vegetables or a side salad.

Building the flavour

Aromatic base: Spring onions and celery soften first in olive oil, giving the soup a savoury starting point without needing a long cooking time.

Fresh herbs: Rosemary and thyme go in with the garlic near the end of the vegetable-cooking stage. A brief minute in the pot releases their aroma without letting the garlic brown.

Choosing the vegetables

Spring vegetables: Chop the asparagus and courgette into similarly sized pieces so they cook at a similar pace. The recipe leaves their exact cooking point to your preference, so check them as they soften.

Kale: Remove the hard stems and roughly chop the leaves. They need only a short, covered simmer at the end to wilt into the soup.

Getting the pasta right

Small shapes: Ditalini works well because it is easy to scoop up with the vegetables and chickpeas. Another small pasta shape can be used in its place.

Stirring: Keep the soup at a gentle simmer and stir it occasionally during the 10-minute pasta cook. This helps prevent the pasta from sticking to the bottom of the pot.

Balancing the broth

Lemon: Stir in the juice of half a lemon with the kale to brighten the savoury broth. Offer extra lemon at the table for anyone who wants a sharper finish.

Seasoning: Taste the soup after the kale has wilted, then add salt and pepper as needed. The stock can affect how much salt the pot requires.

Serving and timing

Serve the soup warm as a cosy lunch or a light dinner. Crusty bread makes a simple accompaniment, while a squeeze of extra lemon adds freshness at the table.

The recipe takes 40 minutes in total, with the pasta simmering for 10 minutes and the kale needing just 2–3 minutes. Have the vegetables chopped before you start so they can be added in sequence.

Recipe notes & tips

• Chop the vegetables before heating the oil so each addition is ready when needed.
• Use a large stock pot or Dutch oven to leave room for stirring.
• Keep the pasta at a gentle simmer and stir occasionally to prevent sticking.
• Taste the broth before adding salt, especially if your vegetable stock is already seasoned.
• Serve with extra lemon juice if you prefer a brighter finish.

Variations

• Change the pasta: Use another small pasta shape if you do not have ditalini.
• Adjust the herbs: Use the listed rosemary and thyme amounts, finely chopping both for even distribution.
• Vary the greens: Swap the kale for another leafy green that can wilt briefly in the hot soup.
• Add more lemon: Offer extra juice at the table for a sharper, fresher finish.

Common mistakes to avoid

• Crowding the pot: Use a large stock pot or Dutch oven so the vegetables and pasta are easy to stir.
• Overcooking the vegetables: Check the asparagus and courgette after 4 minutes and stop when they are cooked to your liking.
• Browning the garlic: Cook it with the herbs for just a minute, until fragrant.
• Leaving pasta unstirred: Stir occasionally during the simmer so it does not stick to the bottom.
• Adding kale too early: Stir it in near the end and simmer only until it wilts, about 2–3 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until hot, stirring as the pasta may have absorbed some of the broth; add a little stock or water if needed.

Frequently asked questions