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.
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
Instructions
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.
Stir in chickpeas to coat, about 1 minute.
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).
Add peas and spinach; simmer 2–3 minutes until peas are tender and spinach wilts.
Off heat, stir in parsley and mint. Add lemon juice 1 tbsp at a time, tasting as you go. Adjust salt and pepper.
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