This hearty pot of minestrone is loaded with tender carrots, celery, zucchini, and chickpeas simmered in a rich tomato-based broth until every vegetable is perfectly soft. Garlic-infused oil and scallion greens build a fragrant base, while oregano, thyme, and a touch of red pepper flakes keep the flavor warm and savory. Small pasta shapes soak up the broth as they cook, and a finishing splash of lemon juice with wilted baby spinach brightens the whole bowl right before serving. It's the kind of soup that tastes like it simmered all day, with a satisfying mix of textures in every spoonful. This one's a comforting, crowd-pleasing option for a gluten free dinner rotation, no matter the season.
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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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