Easy Spring Soup: Chickpea & Spring Greens (One-Pan, 30 Minutes)

Quick Facts

Time: 30 minutes • Yield: 4 bowls • Skill: Easy • Method: One-pan stovetop • Diet: Vegetarian, DF-friendly, GF-optional

Craving more bright bowls? Browse our Spring Soup Recipes for herb-forward ideas that feel light yet satisfying.

Introduction

Spring Soup is the answer when you’re craving something bright, clean, and satisfying but don’t want to overthink dinner. This recipe builds a flavorful base quickly, then layers in chickpeas for protein and a garden mix of spring greens, parsley, and mint for fresh lift. The result is a light yet filling bowl with citrusy brightness, tender greens, and just enough pasta to make it meal-worthy. It’s perfect for busy weeknights, Sunday soup sessions, and anyone meal-prepping lunches that won’t feel heavy. If your spring produce haul includes asparagus, peas, or spinach, they’ll fit right in here—and if not, the swaps are easy.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge.
• Balanced flavor: lemon + herbs + a touch of spice.
• Great leftovers: reheats beautifully for lunches.

Easy Spring Soup: Chickpea & Spring Greens (One-Pan, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4 bowls
• Diet: Vegetarian

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Description

Bright, clean, and satisfying one-pan spring soup with chickpeas, asparagus, peas, tender greens, and a lemony herb finish—light but meal-worthy thanks to a little pasta.

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Ingredients

• 2 tbsp extra-virgin olive oil

• 1 small bunch asparagus, tough ends snapped; cut into ¼-inch rounds (about 1½ cups)

• 6–8 green onions, whites thinly sliced (save greens for garnish)

• 4 cloves garlic, minced

• 2 cans (14 oz each) chickpeas, drained and rinsed

• 6 cups vegetable stock (low-sodium)

• 1 cup small pasta (orecchiette, ditalini, or small shells; GF pasta if needed)

• 1 cup peas (fresh or frozen)

• 3 cups loosely packed baby spinach (or chopped chard/kale)

• ½ cup chopped flat-leaf parsley

• 2–3 tbsp chopped fresh mint

• 2–3 tbsp lemon juice, plus extra wedges for serving

• 1 tsp dried dill or 2 tbsp fresh chopped dill (optional)

• ½ tsp turmeric (optional)

• Kosher salt and black pepper, to taste

• Optional garnish: plain yogurt or thick plant-based yogurt; sliced green onion tops; extra herbs

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Instructions

1. Heat olive oil in a Dutch oven/soup pot over medium heat. Add asparagus, green onion whites, garlic, dill (if using), turmeric (if using), and a pinch of salt and pepper. Cook 3–5 minutes until fragrant and softened.

2. Stir in chickpeas to coat, about 1 minute.

3. Pour in vegetable stock and bring to a lively simmer. Add pasta and cook, stirring occasionally, until just shy of al dente (about 8–12 minutes depending on pasta).

4. Add peas and spinach; simmer 2–3 minutes until peas are tender and spinach wilts.

5. Off heat, stir in parsley and mint. Add lemon juice 1 tbsp at a time, tasting as you go. Adjust salt and pepper.

6. Serve warm with optional yogurt, green onion tops, extra herbs, and lemon wedges.

Notes

• Use low-sodium stock so you can season at the end.

• For meal prep: pasta softens as it sits—add a splash of stock/water when reheating + a fresh squeeze of lemon.

• Freezer-friendly: freeze without pasta up to 3 months; add freshly cooked pasta when reheating.

• Creamier (no dairy): mash or puree ½ cup chickpeas with some broth, then stir back in.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Mediterranean-inspired

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small bunch asparagus, tough ends snapped; cut into ¼-inch rounds (about 1½ cups)
• 6–8 green onions, whites thinly sliced (save greens for garnish)
• 4 cloves garlic, minced
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 6 cups vegetable stock (low-sodium)
• 1 cup small pasta (orecchiette, ditalini, or small shells; GF pasta if needed)
• 1 cup peas (fresh or frozen)
• 3 cups loosely packed baby spinach (or chopped chard/kale)
• ½ cup chopped flat-leaf parsley
• 2–3 tbsp chopped fresh mint
• 2–3 tbsp lemon juice, plus extra wedges for serving
• 1 tsp dried dill or 2 tbsp fresh chopped dill (optional but lovely)
• ½ tsp turmeric (optional for color and warmth)
• Kosher salt and black pepper, to taste
• Optional garnish: dollop of plain yogurt or thick plant-based yogurt; sliced green onion tops; extra herbs

What each ingredient does:
Olive oil: carries flavor and blooms spices. Asparagus/green onion/garlic: aromatic, sweet-savory backbone. Chickpeas: protein and creamy bite. Stock: savory base. Pasta: hearty body. Peas/spinach: sweet greens and color. Parsley/mint: fresh, herby finish. Lemon juice: brightness and balance. Dill/turmeric: nuanced herbal warmth and golden hue. Yogurt: cool contrast.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Use one small diced yellow onion or 2 leeks instead of green onions.
• Protein: White beans work; lend a creamier bite.
• Veg: Swap asparagus for broccoli or tender green beans; sub kale/chard for spinach (cook 2–3 minutes longer).
• Starch: Skip pasta and add diced baby potatoes or cooked farro; or use GF pasta.
• Dairy/Fats: For dairy-free, skip yogurt garnish; add a swirl of olive oil.
• Budget/time savers: Frozen peas are perfect; prewashed baby spinach speeds prep.

Equipment Notes

A heavy 5–6 quart Dutch oven or soup pot distributes heat evenly. A ladle and wooden spoon keep stirring gentle. If using GF pasta, a fine mesh skimmer helps test doneness without losing noodles. Keep a small citrus squeezer nearby for quick lemon finishing.

Step-by-Step

1. Bloom the flavor (3–5 min): Heat oil over medium. Add asparagus, green onion whites, garlic, dill, turmeric, a pinch of salt and pepper. Stir until onions soften and spices smell toasty—this builds a savory base.
2. Add protein (1 min): Stir in chickpeas to coat in the aromatics. This seasons them early so the beans taste like the soup, not just sit in it.
3. Liquids + simmer (10–12 min): Pour in stock and bring to a lively simmer. Add pasta; cook, stirring occasionally, until just shy of al dente.
4. Greens go last (2–3 min): Add peas and spinach; simmer gently until spinach wilts and peas are tender. Keep the heat moderate to preserve the bright green color.
5. Finish (1–2 min): Off heat, fold in parsley and mint. Add lemon juice, 1 tablespoon at a time, tasting for balance. Adjust salt and pepper.
6. Serve: Ladle into warm bowls; top with yogurt (optional), green onion tops, extra herbs, and lemon wedges.

Doneness cues: Pasta tender but with bite; greens vivid and just wilted; soup fragrant with lemon and herbs.

Make-Ahead, Storage & Reheating

Prep aromatics, chop asparagus, and rinse chickpeas up to 2 days ahead. Store cooked soup in the fridge 3–4 days; pasta will continue to soften slightly. Freeze without the pasta for up to 3 months; reheat and add a handful of freshly cooked noodles or a can of chickpeas to refresh texture. Reheat gently on the stovetop; add a splash of stock or water and a squeeze of lemon to wake it up.

How to Lighten / Make It Creamy

To lighten further, skip pasta and add extra greens or zucchini. To make it creamy without dairy, puree ½ cup of chickpeas with a ladle of hot broth, then stir back in. For a lush finish, swirl in plain yogurt off heat (temper with a little hot broth first).

Toppings, Garnishes & Finishes

Crunch: toasted breadcrumbs or croutons.
Fresh: extra parsley, mint, or chives.
Tang/Heat: more lemon, a drizzle of chili oil, or a pinch of chili flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm crusty bread or a simple arugula salad with lemon and olive oil. Sparkling water with citrus or a light herbal iced tea fits the bright, green profile.

Scaling the Recipe

Double it in an 8-quart pot (add pasta a bit earlier and stir often). For half batches, keep liquid ratios the same; reduce simmer times slightly and season to taste.

Nutrition & Dietary Notes

A bowl offers plant protein from chickpeas and fiber from legumes and greens. To keep it dairy-free, skip yogurt. For gluten-free, use GF pasta or cooked grains.

Troubleshooting

• Too salty? Add a squeeze of lemon and a splash of water; finish with more herbs.
• Too bland? Salt in small pinches, then add a little more lemon and fresh herbs.
• Too watery? Simmer 3–5 minutes to reduce or stir in a spoonful of mashed chickpeas.
• Overcooked greens/pasta? Add a handful of fresh spinach and a drizzle of olive oil to revive.

FAQs

Can I use frozen/precut ingredients? Yes—frozen peas and chopped spinach work great.
Best veg swaps? Broccoli, green beans, or zucchini keep the spring vibe.
How do I keep it from drying out? Add a splash of stock when reheating; finish with lemon.
Dairy-free/gluten-free? Skip yogurt; use GF pasta or grains.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months in the freezer (without pasta).

Variations

• Lemony Herb: Add zest of 1 lemon and extra mint/parsley before serving.
• Spicy Verde: Stir in chopped green chilies and finish with cilantro.
• Creamy “Greek-ish”: Whisk in a spoon of yogurt off heat and add extra dill.

Chef Notes / Test Kitchen Tips

Salting in stages matters: a pinch with aromatics, another after simmering, and a final check after lemon so the brightness doesn’t read as sharp. Pasta finishes fast—start tasting at 8 minutes and pull just before al dente, since it continues to soften in hot broth.

Conclusion

This Spring Soup works because it layers fast flavor with fresh herbs and a bright lemon finish—comforting yet light. It keeps well for 3–4 days, so weeknight dinner becomes next-day lunch. If this bowl hit the spot, rate it or save it so it’s ready for your next breezy spring night.

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