Step 1

Heat the olive oil in a large stock pot or Dutch oven and add the spring onions and celery. Cook for 2-3 minutes over medium heat until slightly softened.

Step 2

Add the asparagus and zucchini and continue cooking for 4-5 minutes or until the veggies are cooked to your liking.

Step 3

Stir in the garlic, rosemary and thyme and cook for another minute until fragrant.

Step 4

Add the chickpeas, pasta and vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes or until the pasta is al dente. Stir the soup occasionally, so the pasta doesn’t stick to the bottom.

Step 5

Stir in the lemon juice and kale, cover the pot and simmer for 2-3 minutes until the kale wilts. Season to taste and serve with extra lemon juice if you like.