Spring Minestrone Soup Recipe

Name: Spring Minestrone Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup dry garbanzo beans (or sub 2 x 14-ounce canned chickpeas – about 3 cups cooked); 2 tablespoons olive oil; 1 medium onion – diced (or sub 2 leeks); 2 cups chopped fennel bulb or sub celery; 4-6 garlic cloves – minced; 1 tablespoon fresh thyme (or 1 teaspoon dried); 4 cups flavorful stock – veggie stock or chicken stock; 4 cups water ( ***use 2 cups, if using canned garbanzo beans); 1 teaspoon salt; 1/4 teaspoon cayenne; 1 teaspoon coriander; 4 ounces pasta (like little elbows, orzo, mini shells, penne); 4 cups finely chopped green veggies (any combination of broccoli, green beans, spring peas, kale, asparagus, peas, cauliflower). Feel free to use frozen peas if you like; 1-2 tablespoons lemon juice, more to taste; 1 cup chopped flat-leaf parsley; 1/4 cup fresh dill (or sub tarragon or basil or chives) A mix is nice too; Garnish options: fresh herbs, finely grated Parmesan or Romano cheese, gremolata, a dollop of sour cream or drizzle of good olive oil, tarragon, crunchy homemade croutons

Instructions

Prep:15minCook:45min

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.

Updated at: Sat, 23 Nov 2024 21:14:46 GMT