Spring Minestrone Soup recipes

Name: Spring Minestrone Soup recipes
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 large carrots, peeled and chopped; 2 cloves garlic, minced; 1 medium zucchini, chopped; 6 cups low-sodium vegetable broth; 1 (28 ounce) can fire-roasted diced tomatoes; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup uncooked elbow pasta (or another small pasta shape); 1 (15 ounce) can chickpeas, drained and rinsed; 3/4 pound asparagus, ends trimmed and cut into 1 to 1 1/2 inch pieces; 1/2 cup frozen peas; 2 cups lightly packed baby arugula; Juice of half a medium lemon