Spring Soup: Chickpea & Spring Greens — Bright, Herby, Weeknight-Ready

Quick Facts

Time: 1 hour (from-scratch feel) • Yield: 6–8 servings • Skill: Easy • Method: Stovetop • Diet: Vegetarian, DF-friendly, GF-adaptable

Looking for more light, herb-first ideas? Start with our Spring Soup Recipes.

Introduction

Spring Soup should taste like sunshine after a long winter, and this pot delivers. Tender chickpeas simmer with early-season greens, fennel, and aromatics before getting showered with parsley, mint, and lemon. You get a brothy, green-forward bowl that’s clean but not shy—herbal, citrusy, and layered. It’s the kind of recipe that rewards a leisurely simmer on Sunday yet is practical enough for weeknights. The texture is light, the herbs are abundant, and the leftovers make excellent lunches.

Why You’ll Love It

• Weeknight-easy: straightforward steps and flexible timing windows.
• Flexible: use any mix of spring vegetables you have.
• Balanced flavor: savory base, bright lemon, and cool herbs.
• Great leftovers: the flavor deepens day two.

A bright, herby, brothy soup perfect for early spring. Featuring tender chickpeas, green vegetables, and fresh herbs like parsley, mint, and dill — this soup is weeknight-easy and ideal for leftovers.

Print Recipe Pin Recipe

Course: Dinner, Soup

Cuisine: Seasonal, Vegetarian

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tbsp extra-virgin olive oil
• 1 medium onion or 2 leeks, diced
• 1.5–2 cups chopped fennel bulb or celery
• 4–5 cloves garlic, minced
• 1 tsp ground coriander (optional)
• 1 pinch cayenne or chili flakes (optional)
• 6 cups low-sodium vegetable stock
• 2 cups water
• 3 cups cooked chickpeas (or canned, rinsed)
• 4 oz small pasta or cooked grain like farro
• 4 cups mixed spring greens (asparagus, peas, kale, spinach)
• 1 cup chopped flat-leaf parsley
• 0.25 cup chopped fresh dill or 2 tbsp tarragon
• 2–3 tbsp chopped fresh mint
• 1–2 tbsp lemon juice, plus more to taste
• Kosher salt and black pepper, to taste
• Optional garnish: herbs, croutons, or grated cheese

Equipment

• large Dutch oven (5–6 qt)
• microplane zester (optional)
• tongs
• ladle
• immersion blender (optional)

Method

 

1. Warm olive oil in a large Dutch oven over medium heat. Add diced onion and fennel with a pinch of salt; sauté 6–8 minutes until translucent. Stir in garlic, coriander, and cayenne; cook 1 minute until fragrant.
2. Add vegetable stock, water, and chickpeas. Bring to a simmer and cook 15–25 minutes to let flavors meld, depending on chickpea tenderness.
3. Add pasta or grains; once halfway cooked, stir in asparagus, peas, and sturdy greens like kale or chard.
4. When pasta is al dente, stir in spinach (if using), parsley, dill or tarragon, and mint. Turn off heat immediately.
5. Add lemon juice and adjust seasoning with salt and pepper to taste. Balance acidity and salt as needed.
6. Ladle into bowls and garnish with extra herbs, croutons, or cheese if desired. Serve warm.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 11gFat: 10gSaturated Fat: 1.2gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.5gSodium: 420mgPotassium: 480mgFiber: 8gSugar: 5gVitamin A: 1900IUVitamin C: 22mgCalcium: 80mgIron: 3.2mg

Notes

Add the greens toward the end to preserve color and texture. For gluten-free, swap in cooked rice or GF pasta. To make creamy, puree a ladle or stir in plain yogurt off-heat. Avoid overcooking pasta if freezing; add fresh when reheating.

Tried this recipe?

Let us know how it was!

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium onion (or 2 leeks), diced
• 1½–2 cups chopped fennel bulb (or celery)
• 4–5 cloves garlic, minced
• 1 tsp ground coriander (optional)
• Pinch cayenne or chili flakes (optional)
• 6 cups vegetable stock (low-sodium) + 2 cups water
• 3 cups cooked chickpeas (from 1 cup dried, soaked and simmered; or canned, rinsed)
• 4 oz small pasta (or cooked grain like farro)
• 4 cups mixed spring greens (asparagus pieces, peas, broccolini, or chopped kale/spinach)
• 1 cup chopped flat-leaf parsley
• ¼ cup chopped fresh dill or 2 tbsp fresh tarragon
• 2–3 tbsp chopped fresh mint
• 1–2 tbsp lemon juice, plus more to taste
• Kosher salt and black pepper
• Optional garnish: extra herbs, homemade croutons, or a light dusting of hard aged cheese

What each ingredient does:
Olive oil blooms aromatics. Onion/fennel add gentle sweetness and body. Garlic perfumes the broth. Coriander/cayenne give subtle warmth. Stock/water provide the base. Chickpeas bring protein and creamy bite. Pasta or grains add heft. Greens deliver color and freshness. Parsley/dill/mint create the “spring” signature. Lemon brightens and balances.

Pro tip: Add greens toward the end to keep their vivid color and crisp-tender texture.

Substitutions & Swaps

• Aromatics: Swap fennel for celery if that’s what’s on hand.
• Greens: Use any combo—green beans, zucchini, chard stems/leaves.
• Starch: Replace pasta with diced baby potatoes or cooked quinoa.
• Diet swaps: For dairy-free, skip any cheese garnish; for gluten-free, choose GF pasta or cooked rice.
• Time savers: Use canned chickpeas; if using dried, cook them ahead and refrigerate.

Equipment Notes

A large Dutch oven (5–6 qt) keeps simmering even and gentle. A microplane zesting tool helps if adding lemon zest. Keep tongs for moving greens and a ladle for serving. If you like a thicker body, an immersion blender can puree a scoop of soup right in the pot.

Step-by-Step

1. Sauté & season (6–8 min): Warm oil over medium. Add onion and fennel with a pinch of salt; cook until translucent. Stir in garlic, coriander, and cayenne; cook 1 minute until fragrant.
2. Build the broth (20–25 min): Add stock, water, and chickpeas. Bring to a simmer; cook 15 minutes (canned) or up to 25 minutes (if using firmer cooked-from-dry) so flavors meld.
3. Pasta + veg (8–10 min): Stir in pasta; when halfway cooked, add asparagus, peas, and any sturdier greens (kale/chard).
4. Finish with herbs (2–3 min): When pasta is al dente, fold in spinach (if using), parsley, dill/tarragon, and mint. Turn off heat.
5. Brighten & balance (1–2 min): Stir in lemon juice; taste for salt and pepper. Adjust acid and heat to preference.
6. Serve: Ladle into bowls; top with more herbs or crunchy croutons.

Doneness cues: Veggies are crisp-tender and bright; pasta is al dente; broth tastes vivid after lemon.

Make-Ahead, Storage & Reheating

Cook chickpeas up to 2 days ahead and refrigerate in their liquid. Finished soup keeps 4–5 days chilled. For freezing, omit pasta and delicate greens; reheat and add them fresh. Reheat gently, adding a splash of stock and another squeeze of lemon to reawaken flavors.

How to Lighten / Make It Creamy

To lighten, skip pasta and double greens. For creaminess, puree 1–2 ladles of soup (without the pasta) and stir back in, or whisk in a spoon of plain yogurt off heat (temper first).

Toppings, Garnishes & Finishes

Crunch: olive-oil croutons or toasted nuts.
Fresh: extra parsley/mint, finely sliced scallions.
Tang/Heat: lemon zest/juice, chili flakes, or a swirl of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread, a simple shaved fennel salad, or steamed new potatoes tossed with olive oil and herbs. Sparkling water with lemon or a crisp nonalcoholic spritz suits the flavors.

Scaling the Recipe

Double in a larger pot; stagger pasta and veg so they don’t overcook. For half batches, keep herb and lemon vigor strong so the bowl stays bright.

Nutrition & Dietary Notes

Chickpeas supply plant protein and fiber; greens add micronutrients. The recipe is naturally vegetarian, easily dairy-free, and gluten-free with GF pasta or grains.

Troubleshooting

• Flat flavor? Add salt in small pinches, then lemon; finish with fresh herbs.
• Greens drab? You cooked them too long—next time add later and reduce heat.
• Too brothy? Simmer to reduce slightly or puree a ladle and return.
• Too thick? Add stock or hot water; adjust lemon and salt.

FAQs

Can I use frozen veg? Yes—frozen peas and chopped spinach are great.
What if I don’t have fennel? Use celery or more onion; add a pinch of coriander for nuance.
How do I keep pasta from overcooking? Cook just to al dente and ladle soup over bowls right away.
Can this be made GF/DF? Yes—see swaps above.
How long does it keep? 4–5 days refrigerated; freeze without pasta up to 3 months.

Variations

• Lemony Herb: Add zest of 1 lemon and extra mint at the end.
• Green Goddess: Blend in a handful of parsley and spinach for a greener, silkier broth.
• Spring Orzo: Swap pasta for orzo; finish with extra dill.

Chef Notes / Test Kitchen Tips

The single tip that changes everything: add lemon after you turn off the heat. Acid lifts the herbs and keeps greens vibrant. Also, taste after lemon before salting again—the acid will amplify existing salt.

Conclusion

If you’re after a bowl that’s fresh, fragrant, and satisfying, this Spring Soup is your weeknight win. It’s flexible, works with whatever greens you’ve got, and stays lively as leftovers. Bookmark it for the next time your crisper is full of green things waiting for a happy home.

If you made this tonight, save it—and keep cooking through our best Soup Recipes.