Description
Warm up your chilly evenings with this Quick Chickpea and White Bean Soup, a hearty and nourishing dish that’s simple to make. Combining the rich flavors of chickpeas and white beans with aromatic herbs, this soup delivers comfort in every spoonful. Perfect for busy weeknights or a cozy lunch, it can be prepared in just 35 minutes.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, peeled and cubed
- 2 celery stalks, chopped or sliced
- 4 cloves of garlic, finely chopped
- 1 teaspoon thyme, dried
- 1/2 teaspoon rosemary, dried
- 1/2 teaspoon basil, dried
- 1/2 teaspoon crushed red pepper or chili flakes, adjust to taste
- 2 cans of beans, 15 oz each (cannellini recommended, or your favorite)
- 2 cans of chickpeas, 15 oz each
- 3 cups vegetable broth, low-sodium (720 ml)
- 1 teaspoon salt, adjust to taste
- 1/8 teaspoon black pepper, adjust to taste
- 2 tablespoons fresh parsley, chopped
- 1–2 tablespoons lemon juice, fresh, adjust to taste
Instructions
- Heat olive oil in a large pot over medium heat; sauté chopped onion until translucent.
- Add cubed carrots and chopped celery; cook for about 5 minutes until slightly softened.
- Stir in minced garlic, thyme, rosemary, basil, and crushed red pepper; cook for 1 minute until fragrant.
- Mix in canned beans and chickpeas along with the vegetable broth; stir to combine and bring to a gentle boil.
- Reduce heat and let simmer uncovered for about 20 minutes, stirring occasionally.
- Before serving, taste and adjust salt and pepper; finish with fresh parsley and lemon juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg