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Export 13 ingredients for grocery delivery
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.
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