Spring Vegetable Soup with Chickapea Penne
Happy to be partnering with my friends at Chickapea on this wonderful spring soup. As many of you know, I am gluten free so this lentil chickpea pasta is a favorite. Chickapea pasta has a unique texture and wonderful nutty flavor that holds up to all kinds of sauces and ingredients. It’s non-GMO and has a low glycemic index plus it’s a superfood with more than 25 grams of protein.
I’ve combined it with some of my favorite spring vegetables like asparagus, carrots and spring peas to name a few to make a delicious soup. I finished it off by garnishing with a little parsley and freshly grated Parmesan. Such a fabulous way to celebrate spring that leaves you feeling full and satisfied!
Chickapea has also just introduced organic mac and cheese.
This post is in partnership with Chickapea Pasta.
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Spring Vegetable Soup with Chickapea Penne
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4-5 servings
Ingredients
- 2 Tablespoons Clarified butter
- 1/4 cup chopped shallots
- 1 Tablespoon of chopped garlic
- 1 1/2 cup chopped carrots
- 2 teaspoons kosher salt
- 1/4 chopped yellow pepper
- 1 Tablespoon tomato paste
- 8 cups chicken broth, warmed and divided
- 1 cup asparagus
- 1 cup sugar snap peas, cut into three pieces
- 12 ounces crushed can tomatoes
- 1 box Chickapea Pasta
- Parmesan, for garnish
- Parsley, for garnish
Instructions
In a large soup pot, over medium high heat, melt the clarified butter. Then add the shallots and garlic to the melted butter, stirring and cooking for 2 1/2 minutes.
Add the carrots to the pot and 1 teaspoon of salt, stirring to combine well and cook for 2 more minutes.
Add the yellow peppers, stirring and cooking for 1 minute.
Then add 7 cups of the warmed chicken broth and stir to combine. Using a medium bowl, dissolve the tomato paste in the remaining 1 cup of warmed chicken broth. Add the mixture to the pot along with the tomatoes, stirring to combine. Then add the Chickapea pasta to the pot and cook for 4 minutes.
Add the sugar snap peas and the asparagus and cook for 2 minutes. When done, add 1 teaspoon of salt, to taste.
Serve with parmesan and parsley.
What a beautiful looking soup! And I can’t wait to try chickapea…I am always in search of a great gluten free pasta!! Thank you for the inspiration!!!
It’s a good one
Wow! What an incredible, healthy and nourishing bowl of goodness! And thanks for the giveaway, Terry! Fingers crossed. 🙂
so excited
Loving this beautiful soup, Teri. Such a great way to celebrate spring! Thanks for the inspiration!
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Teri, what a fabulous way to enjoy soup this Spring! I love how you added the chickapea pasta so it would be a full meal and cozy soup all in one!
I’m so excited to embrace spring and I’m crazy about the soup
Just reading through the ingredients, I can imagine how much flavor is in this soup! Love Chickapea — what a simple and delicious way to add protein to soup.
I’m so pleased with the outcome
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Love this soup! I’m going to make it
Thanks lucy… it delicious
I love all the different textures you threw into this recipe! My mouth would certainly have a field day eating this! YUM 🙂
Thanks so much I’m absolutely delighted
soup for the win
I love all the hearty yummy spring veggies you added to the awesome soup! And Chickapea FTW!!
yay ♥ï¸â™¥ï¸â™¥ï¸âœ…
😠This look amazing! I could eat that whole pot.
Me too
Teri this soup looks fabulous! Just added what I don’t have on hand to my shopping list!! Thanks for the chance to win. 😊
So many different ways to make it…
Seriously swooning and want to swan dive into this pot of deliciousness! Thanks for the fantastic (and healthy!) recipe – I can’t wait to grab a box of Chickapea Pasta and dive in!
😘😘😘
What a gorgeous, fresh soup! I love it!
It’s as good as it looks
This soup looks so fantastic…I’ve been looking for new soup recipes so I’ll definitely have to give this a try!
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Yum!! 💜 Happy Spring!
yes
it’s a good one
Ahhh, just exactly what I needed this week – true comfort food without messing with my plan…! This is the first I’d heard of the chickpea pasta. I am excited to try it in your scrumptious soup recipe with lovely spring vegetables! Thank you Teri…!
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This is such a gorgeous soup! You always come up with the best recipes. And I love that you’ve used Chickapea Pasta in here. It’s our family’s favorite!
thanks love 💜💜💜💜
Gahhhhh! OMG~! I just want to dig right in. Looks so divine!
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Thanks
Looks beautiful and delicious!
Thanks so much
This looks absolutely amazing!
All your vegan recipes look scrumptious and inspiring.
I can’t wait to make them all as vegetables start arriving at my farmers market in Philadelphia.
I had an interesting and delicious dish at this great fish restaurant called Mary’s Fish Camp, in the West villlage in NYC. Pea pancakes served with a smoked trout dip.
Wow. Go for it Teri.
Nancy Sharkey
Sounds fantastic