Ingredients
Vegetables
- 6-8 spring onions (scallions), white and light green parts only, chopped
- 2 celery stalks, diced
- 10-12 asparagus spears, chopped
- 1 medium zucchini, diced
- 2 large garlic cloves, finely chopped
- 100 g (3.5 oz) kale, hard stems discarded, roughly chopped
Herbs & Seasonings
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Salt and pepper to taste
- Juice of half a lemon
Pantry
- 1 tablespoon olive oil
- 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
Instructions
- Sauté aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the chopped spring onions and diced celery. Cook for 2-3 minutes until they soften slightly, releasing their flavors into the oil.
- Add vegetables: Stir in the chopped asparagus and diced zucchini. Continue cooking for 4-5 minutes, or until these vegetables reach your preferred tenderness, giving the soup its fresh spring character.
- Incorporate herbs and garlic: Add the finely chopped garlic, rosemary, and thyme to the pot. Cook for about one minute until the mixture becomes fragrant, allowing the herbs to infuse the soup with aromatic depth.
- Simmer with chickpeas and pasta: Pour in the drained chickpeas, small pasta, and vegetable stock. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish with lemon and kale: Stir in the lemon juice and chopped kale, cover the pot, and simmer for another 2-3 minutes until the kale wilts. Season the soup with salt and pepper to taste. Serve hot, optionally with extra lemon juice for brightness.
Notes
- Use ditalini or any small pasta shape that cooks quickly and holds up well in soup.
- For a richer flavor, you can sauté the garlic briefly before adding herbs.
- The soup is best served fresh but can be refrigerated for up to 3 days.
- Adjust seasoning according to taste and add chili flakes for heat if desired.
- Gluten-free pasta can be used to make this soup gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
