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A delicious 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. 
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 healthy weeknight dinner. 
This hearty Spring Minestrone Soup with Vegetables and Chickpeas is full of nutrients while being warming and comforting – a meal unto itself.  Make a big pot of it and warm it up for lunch during the week.
Early spring vegetables like asparagus, peas, fennel, broccoli and give the soup its vibrant green color, while fresh tarragon adds a unique flavor. Play around with the vegetables and make it your own, taking special care not to overcook them. If going gluten-free, try a bean or rice pasta.
Keep the soup vegan or sprinkle with romano cheese.

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. #minestronesoup #chickpeasoup #vegansoup
 If using dry beans, make sure to soak them first – the soup will come together much quicker and easier.
At home, we love this soup topped with crunchy homemade croutons or crusty bread.
Add a dollop of sour cream, a drizzle of good quality olive oil, or gremolata, or a bit of finely grated Romano cheese for some extra richness, then sprinkle with fresh tarragon or Italian parsley for the finishing touch.           

Hope you enjoy this!
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Spring Minestrone Soup with Chickpeas and Vegetables


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.


Units Scale


  • 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
  • 46 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 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)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1/4 cup fresh dill (or sub tarragon) or a mix is nice.
  • 12 tablespoons lemon juice, more to taste
  • 1 cup chopped flat-leaf parsley or scallions
  • garnish options: finely grated Romano cheese, gremolata, a dollop of sour cream or drizzle of good olive oil, tarragon, crunchy homemade croutons fresh herbs


  1. Soak dry garbanzo beans in a bowl of water for 8-10 hours. Drain.
  2. 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.
  3. Add garlic, cook 2-3 more minutes.
  4. Add stock, water, thyme, 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.)
  5. 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)
  6. When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon.
  7. Add the lemon juice a tablespoon at a time, tasting.
  8. Adjust salt and pepper to taste.
  9. 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.


Soup will keep up to 5 days in the fridge- or freeze for up to 6 months.


  • Serving Size:
  • Calories: 217
  • Sugar: 5.9 g
  • Sodium: 618.1 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 34.5 g
  • Fiber: 5.7 g
  • Protein: 9.1 g
  • Cholesterol: 0 mg

Keywords: minestrone soup recipe, vegetable minestrone, green minestrone, spring minestrone, chickpea minestrone, vegan minestrone,

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  1. another home run! love it; herbs give it a great flavor. i replaced the pasta with farro because i’m trying to stay away and it still turned out good! not as authentic i guess but, still good! your recipes never fail

    1. I love how you adapted this to meet your needs. Perfect Miranda!

  2. Best version of minestrone I’ve ever had. Next time I’ll add the gremolata, I think it would take this up another level.

  3. Thyme is listed as an ingredient but isn’t mentioned in the recipe. Would this be added in step 6 or with the spices in step 4?

    1. Sorry about that! I updated the recipe and thanks for pointing it out Rachel!

  4. This is by far my favorite soup recipe of all time! It’s full of so many nutritious ingredients, and it is delicious too! I am so grateful to have found you, you really have no idea how you and your recipes have changed my life. Thank you for all that you do.

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

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

  7. 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!

  8. 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.

  9. 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.

  10. 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 🙂

  11. Sounds delicious and can’t wait to try. Should the veggies be fresh or are frozen okay to use, e.g peas, cauliflower, green beans.

    1. Fresh is best, but frozen is totally OK! Especially peas. Although, Trader Joes has fresh shucked peas right now if you have one near. 🙂

  12. 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

    1. Suzanne! How are you?? Thanks for dropping me a line…and so glad you liked the soup! So good to hear form you. All the best! xoxo

  13. Made this last night exactly as directed ( with fennel) and used spring peas, asparagus, and cauliflower for the veggies. Just perfect. I love all your soup recipes, Sylvia, and make a pot on the weekend for lunches through the first four days of the week. Because it’s just me, sometimes I don’t use it all up. Have you tried freezing half a recipe with good results?

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