Spring Vegetable Soup with Chickapea Penne

Spring Vegetable Soup with Chickapea Penne is a combination of 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!

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. Chickapeapasta 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.

Thanks, Teri from nocrumbsleft for sharing your fresh soup today.  You can see more of Teri’s recipes on her very popular Instagram feed and Facebook.

You’ll want to check out our new recipe page for more spring recipes!

4.85 from 13 votes
Spring Vegetable Soup with Chickapea Penne
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Spring Vegetable Soup is a combination of 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!

Course: Soup
Cuisine: American
Servings: 4
Calories: 351 kcal
Author: Teri Turner
Ingredients
  • 2 tbsp clarified butter
  • 1/4 cup shallots, chopped
  • 1 tbsp garlic, chopped
  • 1 1/2 cups carrots, chopped
  • 2 tsp kosher salt
  • 1/4 cup yellow pepper, chopped
  • 1 tbsp tomato paste
  • 8 cups chicken broth, warmed and divided
  • 1 cup asparagus, cut into three pieces
  • 1 cup sugar snap peas, trimmed
  • 12 ounce crushed canned tomatoes
  • 8 ounces Chickapea Pasta penne
  • Parmesan cheese, garnish
  • Parsley, garnish
Instructions
  1. 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.

  2. Add the carrots to the pot and 1 teaspoon of salt, stirring to combine well and cook for 2 more minutes.

  3. Add the yellow peppers, stirring and cooking for 1 minute.

  4. 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
  5. 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.