This hearty, vegetable-packed soup builds its flavor from garlic-infused oil, sweet scallions, carrots, and celery, simmered with diced tomatoes and rich tomato paste until deeply savory. Chickpeas add satisfying heartiness while tender pasta soaks up all that brothy goodness, and a handful of baby spinach wilts right in at the end for a fresh, vibrant finish. A bright squeeze of lemon juice at the finish lifts every spoonful, cutting through the warmth of oregano, thyme, and a pinch of red pepper flakes. It's the kind of one-pot meal that feels both cozy and light, perfect for batch-cooking on a Sunday and ladling out all week long. This one is a great fit for a vegan kitchen, delivering all the classic minestrone comfort without any compromise on flavor.
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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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