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.
Early spring vegetables like asparagus, peas, fennel, broccoli and give the soup its vibrant green color, while fresh tarragon adds a unique flavor.
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour
- 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
- 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.
- Add garlic, cook 2-3 minutes more.
- 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.
- 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)
- When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon.
- Add the lemon juice a tablespoon at a time, tasting.
- Season with salt and pepper, to taste.
- Serve in bowls and garnish with fresh herbs.