Lemony Minestrone Soup

Lemony Minestrone Soup

The perfect soup to usher in Springtime!



1/4 cup low sodium vegetable broth

1 medium yellow or white onion, diced

1 1/2 teaspoons Herbes de Provence

1 teaspoon ground cumin

Pinch of red pepper flakes

2 sticks of celery, small dice

2 carrots, peeled and diced

3 cloves garlic, peeled and finely chopped

1 leek, tough top leaves removed, washed and finely chopped

1, 15 oz can chickpeas, drained and rinsed

1, 14 oz can artichoke hearts, drained and rinsed

1 cup cherry tomatoes, halved

1/2 pound asparagus, trimmed and cut into 1-inch pieces

4 cups low sodium vegetable broth

1 cup frozen peas

Fresh dill

1 lemon

1 cup cooked orzo


  1. Heat 1/4 cup of vegetable broth in a large pan or Dutch oven. Add the onion, sprinkle with Herbs de Provence, ground cumin, and a pinch of red pepper flakes. Cook until the onion is softened, add a little more stock if the pan becomes too dry.
  2. Add the celery, garlic, carrots, and leek and cook for another 3-4 minutes, pour in the chickpeas, artichoke hearts, cherry tomatoes, and asparagus.
  3. Pour in the vegetable stock, bring to a boil, turn down to a simmer and partially cover the pot. Simmer until the vegetables are just tender, about 10-15 minutes.
  4. Remove from the heat, stir in the peas which will cook in the heat of the soup. Squeeze in the juice of a lemon and black pepper if desired.
  5. Ladle into bowls, add some cooked orzo and fresh dill. Serve with lemon wedges on the side.

Keywords: Lemony Minestrone Soup