Spring Minestrone Soup


Spring Minestrone Soup - EATS Park City

Spring Minestrone Soup


  • 2 tablespoons olive oil
  • 1 medium onion – diced
  • 1 cup of chopped celery or fennel bulb
  • 5 garlic cloves – minced
  • 4 cups of stock – chicken or veggie
  • 4 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 teaspoon coriander
  • 2 cups of garbanzo beans or beans of choice
  • 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 cup chopped scallions
  • Fresh parsley or tarragon to taste
  • 1 – 2 tablespoons lemon juice, more to taste
  • Garnish options: finely grated Romano cheese, dollop of sour cream. crunchy homemade croutons made in a skillet, or fresh herbs


  1. In a large pot, heat oil over medium high heat.
  2. Add onion and fennel and sauté 2-3 minutes, stirring often.
  3. Turn heat to medium and cook for 5 more minutes or until tender.
  4. Add garlic, cook 2 - 3 more minutes.
  5. Add stock, water, spices and salt and the chickpeas and bring to a boil.
  6. Cover and simmer on medium low for 20 minutes or until chickpeas are tender.
  7. 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.)
  8. When pasta is cooked and veggies are just tender and bright green, stir in scallions and herb of choice.
  9. Add the lemon juice a tablespoon at a time, tasting.
  10. Serve in small bowls and garnish with more herbs such as parsley, grated Romano, or a dollop of sour cream. Croutons add a nice texture too.

Recipe adapted from Feasting at Home.