A fresh recipe for Spring Minestrone Soup with Chickpeas and vibrant spring green vegetables. Keep it vegetarian or make it vegan- a simple adaptable recipe that makes for a healthy weeknight dinner. 

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour

Ingredients:

• 1 cup dry garbanzo beans (or sub 2 cans)
• 2 tablespoons olive oil
• 1 medium onion – diced (or sub 2 leeks)
• 2 cups chopped fennel bulb or celery
• 4–6 garlic cloves – minced
• 4 cups vegetable stock
• 4 cups water
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 teaspoon coriander
• 4 ounces pasta (little elbows, orzo, mini shells, penne)
• 4 cups finely chopped green veggies (any combination of broccoli, green beans, spring peas, kale, asparagus, peas)
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1/4 cup fresh dill (or sub tarragon)
• 1–2 tablespoons lemon juice, more to taste
• 1 cup chopped flat-leaf parsley or scallions

Instructions:

1. In a large pot, heat oil over medium-high heat. Add onion and fennel and sauté 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.
2. Add garlic, cook 2-3 minutes more.
3. Add stock, water, spices and salt, and chickpeas and bring to a boil. Cover and simmer on medium-low for 3 minutes or until chickpeas are tender.
4. Add pasta, bring to a boil, and when the pasta is about 1/2 way cooked, add the vegetables. (You don’t want to cook the veggies too long, or they will lose their beautiful green color)
5. When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon.
6. Add the lemon juice a tablespoon at a time, tasting.
7. Season with salt and pepper, to taste.
8. Serve in bowls and garnish with fresh herbs.