This hearty, vegetable-packed soup is built for slow-simmered comfort: garlic-infused oil forms the fragrant base, and scallion greens, carrots, and celery soften into a tender foundation before zucchini and a deep, caramelized tomato paste join in. Diced tomatoes and chickpeas add body and heft, while dried oregano, thyme, and a pinch of red pepper flakes keep the broth savory and layered without leaning on a shaker. Small gluten free pasta shapes simmer right in the pot, soaking up all that flavor, and a handful of baby spinach wilts in at the end alongside a bright hit of fresh lemon juice for lift. Finished with a light dusting of grated Parmesan, it's a bowlful of classic minestrone flavor that's easy to portion out for the week. Because every element here is built from real vegetables, herbs, and citrus rather than a heavy hand with the shaker, it's a naturally satisfying option for anyone watching their sodium. Cracked black pepper is all it takes to round out the seasoning, letting the vegetables and broth do the real work.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots begin to soften and the scallions are wilted, about 6–8 minutes.
Add the zucchini and tomato paste and stir to coat the vegetables. Cook for 2 minutes, until the tomato paste deepens in color and smells fragrant.
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