spring minestrone

A delicious recipe for 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. Allow 8-10 hours bean soaking time.

Spring Minestrone Soup with Chickpeas and Vegetables

dry garbanzo beans (or sub 2 cans)

olive oil

onion – diced (or sub 2 leeks)

fennel bulb or celery

garlic

flavorful stock – veggie stock or chicken stock

water

salt

cayenne

coriander

pasta (like little elbows, orzo, mini shells, penne)

thyme

dill

lemon juice, more to taste

parsley

herbs

Soak dry garbanzo beans in a bowl of water for 8-10 hours. Drain.

In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.

Add stock, water, spices and salt and the soaked chickpeas and bring to a boil. Cover and simmer on medium-low for 20 minutes or until chickpeas are tender. (If using canned chickpeas, drain and rinse and simmer 3 minutes.)

Add pasta, bring to a boil, and when the pasta is about 1/2 way cooked, add the vegetables. (You don&#8217;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.

Serve in bowls and garnish with more tarragon, gremolata, grated Romano, chili flakes, or a dollop of sour cream. Croutons add a nice texture too.

Hi Sylvia, 
Flash from the past.  We went to grad school together!    I have only just discovered your blog and made this soup twice in a week  Delicious, easy and turned out perfectly.  It is so fun to see your creative life here on your site!, Best wishes, Suzanne

Yum! I made this for dinner tonight. Very fresh and satisfying. I didn’t have fresh tarragon, so I subbed in Italian parsley. Helped me to meet my goal of eating more veggies :)

This recipe is delicious!!  I highly recommend it.  I made as is, except used GF red lentil penne.   For veggies, I used fresh green beans and kale (both added last 6 mins);  and fresh broccoli and frozen peas (both cooked for last 4 mins).  .. .  I knew I had extra, so, today, I added a little more broth (because pasta soaked up plenty) and some cooked chicken just to try it.  This was also wonderful, and, of course, a full meal.
Thanks so much, Sylvia.

Sylvia, I stocked up on garbanzo beans for the pandemic.  I've tried one of your salad recipes and loved it.  I plan to make this pronto to make up for mostly gray, dismal skies in Ohio.

I have to admit I had my doubts about this recipe but was craving veggie soup.  This was so delicious!  I love this website; everything I've made so far from recipes here has been so delicious, healthy and easy!

Made With lots of fennel &amp; onion, chicken stock, green beans, fava beans and escarole…used the gremolata and grated parm…absolutely delicious!

Excellent balance of flavors, clean ingredients, and easily adaptable to what's in the fridge.  Another 5-star recipe!  Thanks, Sylvia.

This spring minestrone soup is the best way to celebrate the arrival of warmer weather. Made with an abundance of spring veggies, chickpeas and ditalini pasta, this spring vegetable soup is naturally vegan and extra hearty for a cosy lunch or even a light dinner.

Spring Minestrone Soup

onions

celery stalks, diced

asparagus spears, chopped

zucchini,

garlic cloves, finely chopped

rosemary,

thyme,

g (3.5 oz) ditalini or another type of small pasta

vegetable stock

lemon

g (3.5 oz) kale, hard stems discarded, roughly chopped

Salt and pepper

Heat the olive oil in a large stock...

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.

Add the asparagus and zucchini and continue cooking...

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

Stir in the garlic, rosemary and thyme and...

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

Add the chickpeas, pasta and vegetable stock and...

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.

Stir in the lemon juice and kale, cover...

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.

https://mediavine-res.cloudinary.com/video/upload/dfdedsp0hzolpl7oakvf.mp4

This spring minestrone soup is the best way to celebrate the arrival of warmer weather. Made with an abundance of spring veggies, chickpeas and ditalini pasta, this spring vegetable soup is naturally vegan and extra hearty for a cosy lunch or even a light dinner.

Top 2 spring minestrone recipes from across the web

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Spring Minestrone Soup with Chickpe...

Spring Minestrone Soup

Top 2 spring minestrone recipes from across the web

The most viewed spring minestrone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Minestrone Soup with Chickpe...

Spring Minestrone Soup

The most viewed spring minestrone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine