Best Spring Minestrone Soup Recipe Recipe
A delicious recipe for Spring Minestrone Soup with Chickpeas (dry or canned) and vibrant spring green vegetables. Keep it vegetarian or make it vegan- a simple adaptable recipe that makes for a healthy weeknight dinner.
How to Make the Best Best Spring Minestrone Soup Recipe
This vibrant Spring Minestrone Soup celebrates the season’s fresh produce with tender chickpeas, delicate green vegetables, and aromatic herbs. It’s a vegetarian-friendly dish that’s hearty enough to serve as a complete meal, yet light and refreshing with its abundance of spring greens. The combination of crisp vegetables like broccoli, green beans, and asparagus creates a beautiful, nutrient-dense soup that’s perfect for healthy weeknight dinners.
The beauty of this recipe lies in its flexibility and simplicity. You can customize the vegetables based on what’s available—frozen peas work wonderfully, and you can easily swap in your favorite spring greens or sturdy vegetables. The infusion of fresh herbs like parsley and dill at the end of cooking ensures they maintain their bright, fresh flavor. Whether you use dried chickpeas for a more economical option or convenient canned ones, this soup comes together quickly and delivers impressive results.
Serve this minestrone with crusty bread and a drizzle of quality olive oil for a complete, satisfying meal. The combination of pasta, beans, and vegetables creates the perfect balance of textures and flavors, while the lemon juice brightens everything up. Make a big batch and you’ll have delicious leftovers that taste even better the next day as the flavors continue to develop and meld together.
Best Spring Minestrone Soup Recipe
A delicious recipe for Spring Minestrone Soup with Chickpeas (dry or canned) and vibrant spring green vegetables. Keep it vegetarian or make it vegan- a simple adaptable recipe that makes for a healthy weeknight dinner.
Ingredients
Base
Broth & Seasonings
Vegetables & Pasta
Fresh Herbs & Garnish
Instructions
Prepare Beans
- If using dry garbanzo beans, soak them in a bowl of water for 8-10 hours. Drain.
Cook
- In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel, sauté 2-3 minutes, stirring often. Turn heat to medium and cook 5 more minutes until tender.
- Add garlic and thyme, cook 2-3 more minutes.
- Add stock, water, coriander, cayenne, salt, and the soaked chickpeas. Bring to a boil, cover, and simmer on medium-low for 20-25 minutes until chickpeas are tender.
- Bring to a boil, add the pasta. When pasta is about half cooked, add the green vegetables (you don't want to overcook them or they'll lose their vibrant green color).
- When pasta is cooked and vegetables are tender and bright green, stir in parsley and dill.
Finish
- Add lemon juice a little at a time, tasting as you go. Adjust salt and pepper to taste.
- Serve in bowls and garnish with fresh herbs, gremolata, grated pecorino, chili flakes, or a dollop of sour cream. Croutons add nice texture too.
