This cozy, vegetable-packed soup is loaded with tender-crisp carrots, celery, and zucchini, simmered in a rich tomato base with garlic-infused oil setting the aromatic foundation. Chickpeas add hearty texture and protein, while small pasta shapes soak up all that savory broth as they cook to just the right bite. A handful of baby spinach wilted in at the end and a bright finish of fresh lemon juice keep the whole pot tasting fresh rather than heavy. Dried oregano, thyme, and a pinch of red pepper flakes round out the seasoning with warmth and a little kick. It ladles up thick, colorful, and deeply satisfying — the kind of one-pot meal you'll want on repeat all season. This version fits neatly into a vegetarian kitchen, no compromise on flavor or comfort.
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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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