Enjoy a bowl of this Lemony Minestrone Soup to welcome Spring!
Even though the snowy days were beautiful I’m happy to put them behind me and usher in Springtime with a bowl of this Lemony Minestrone Soup! It has a delicious light flavor and texture and is filled with lovely spring vegetables like asparagus, artichokes, and peas. They don’t take long to cook so the soup is ready to enjoy in about 20 minutes, start to finish.
Orzo has been added to this recipe but you could just as easily use any small-shaped pasta. I think there’s something especially delicious about the combination of lemon and orzo. For the health-conscious, or for those counting their 8 a day vegetable intake, there are nine different veggies in this soup, so a bowl of this really will help keep the doctor away!
What can I add or substitute?
- try cannellini beans instead of chickpeas
- green beans
- canned tomatoes
- rice or farro
- baby spinach, kale, or your favorite leafy green
- parsley, thyme, or rosemary
- small new potatoes
Chickpeas are a wonderful substitute for meat and provide plenty of protein, not to mention added fiber. Really any type of bean or even lentils would work well.
A good quality low-sodium vegetable broth is essential, it really makes or breaks the soup. My favorite brand is Pacific, I think it imparts a lovely smooth mellow flavor.
What equipment do I need to make Lemony Minestrone Soup?
Looking for more delicious soups? Try these!
I hope you love this Lemony Minestrone Soup. If you do make it please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and happy cooking:)Print
Lemony Minestrone Soup
The perfect soup to usher in Springtime!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Diet: Vegan
1/4 cup low sodium vegetable broth
1 medium yellow or white onion, diced
1 1/2 teaspoons Herbes de Provence
1 teaspoon ground cumin
Pinch of red pepper flakes
2 sticks of celery, small dice
2 carrots, peeled and diced
3 cloves garlic, peeled and finely chopped
1 leek, tough top leaves removed, washed and finely chopped
1, 15 oz can chickpeas, drained and rinsed
1, 14 oz can artichoke hearts, drained and rinsed
1 cup cherry tomatoes, halved
1/2 pound asparagus, trimmed and cut into 1-inch pieces
4 cups low sodium vegetable broth
1 cup frozen peas
1 cup cooked orzo
- Heat 1/4 cup of vegetable broth in a large pan or Dutch oven. Add the onion, sprinkle with Herbs de Provence, ground cumin, and a pinch of red pepper flakes. Cook until the onion is softened, add a little more stock if the pan becomes too dry.
- Add the celery, garlic, carrots, and leek and cook for another 3-4 minutes, pour in the chickpeas, artichoke hearts, cherry tomatoes, and asparagus.
- Pour in the vegetable stock, bring to a boil, turn down to a simmer and partially cover the pot. Simmer until the vegetables are just tender, about 10-15 minutes.
- Remove from the heat, stir in the peas which will cook in the heat of the soup. Squeeze in the juice of a lemon and black pepper if desired.
- Ladle into bowls, add some cooked orzo and fresh dill. Serve with lemon wedges on the side.
Keywords: Lemony Minestrone Soup