True Existential Minestrone Soup
A philosophy-inspired vegetable soup with deep, authentic flavors that make you question your existence. This Mediterranean-inspired soup recipe, ready in about 45 minutes, pairs vegetable broth, zucchini, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups vegetable broth
- 1 medium, diced zucchini
- 2 medium, sliced carrots
- 1 can (15 oz), drained chickpeas
- 1/2 cup ditalini pasta
- 2 cups, chopped kale
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1 tsp lemon zest
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 medium diced zucchini, 2 medium sliced carrots, and 1/2 cup ditalini pasta; cook for 3 minutes, stirring frequently.
- Step 3: Pour in 4 cups vegetable broth, bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until vegetables are tender.
- Step 4: Stir in 1 can (15 oz) drained chickpeas and 2 cups chopped kale, cooking for an additional 5 minutes until kale wilts.
- Step 5: Remove from heat, stir in 1 tsp lemon zest, and let sit for 2 minutes to allow flavors to meld before serving.
