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Healthy spring soup idea

A delicious Spring Minestrone Soup with Chickpeas with vibrant spring green vegetables. Ingredients 1 cup dry garbanzo beans (or sub 2 x 14-ounce cans – about 3 cups cooked) 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 flavorful stock – veggie stock or chicken stock 4 cups water 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon coriander 4 cups finely chopped green veggies (any combination of broccoli, green beans, spring peas, kale, asparagus, peas, cauliflower) 1–2 tablespoons lemon juice, more to taste 1 cup chopped flat-leaf parsley or scallions Directions 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 garlic, cook 2-3 more minutes. 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. Add chopped greens and simmer for a few more minutes until they are tender. (If using canned chickpeas, drain and rinse and simmer 3 minutes.) Stir in parsley, and add the lemon juice a tablespoon at a time, tasting. Adjust salt and pepper to taste. Serve in bowls and garnish with additional fresh herbs to taste. Recipe adapted from:

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