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.
Spring Vegetable Soup with Chickapea Penne
- 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.