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.

Chickapea

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

NCL Logo

  • 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

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.

Chickape

 

 

 

43 thoughts on “Spring Vegetable Soup with Chickapea Penne

  1. 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!!!

    1. It’s a good one

  2. Wow! What an incredible, healthy and nourishing bowl of goodness! And thanks for the giveaway, Terry! Fingers crossed. 🙂

    1. so excited

  3. Loving this beautiful soup, Teri. Such a great way to celebrate spring! Thanks for the inspiration!

    1. 💜💜💜

  4. 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!

    1. I’m so excited to embrace spring and I’m crazy about the soup

  5. 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.

    1. I’m so pleased with the outcome

    2. ❤️❤️❤️

  6. Love this soup! I’m going to make it

    1. Thanks lucy… it delicious

  7. I love all the different textures you threw into this recipe! My mouth would certainly have a field day eating this! YUM 🙂

    1. Thanks so much I’m absolutely delighted

    2. soup for the win

  8. I love all the hearty yummy spring veggies you added to the awesome soup! And Chickapea FTW!!

    1. yay ♥️♥️♥️✅

  9. Michelle Higgins April 25, 2018 — 7:52 pm

    😍 This look amazing! I could eat that whole pot.

    1. Me too

  10. Teri this soup looks fabulous! Just added what I don’t have on hand to my shopping list!! Thanks for the chance to win. 😊

    1. So many different ways to make it…

  11. peasandcrayons16 April 25, 2018 — 8:10 pm

    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!

    1. 😘😘😘

  12. What a gorgeous, fresh soup! I love it!

    1. It’s as good as it looks

  13. This soup looks so fantastic…I’ve been looking for new soup recipes so I’ll definitely have to give this a try!

    1. ♥️💜💜☮️☮️

  14. Yum!! 💜 Happy Spring!

    1. yes

    2. it’s a good one

  15. 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…!

    1. 💟💟💟💟❤️💜❤️

  16. 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!

    1. thanks love 💜💜💜💜

  17. Gahhhhh! OMG~! I just want to dig right in. Looks so divine!

    1. 💛💛💛

    2. Thanks

  18. Batsheva Ribiat April 29, 2018 — 2:00 pm

    Looks beautiful and delicious!

    1. Thanks so much

  19. This looks absolutely amazing!

  20. Nancy Sharkey May 15, 2018 — 7:13 pm

    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

    1. Sounds fantastic

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Location nocrumbsleft/Chicago, IL E-mail teri@nocrumbsleft.net Hours I'm happy to provide all my content for free. We do participate in Affiliate advertising programs, including Amazon, to earn a percentage of all products linked through my website.
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