If you are craving a cozy, nourishing bowl that feels like a warm hug, this Chickpea and White Bean Soup Recipe will quickly become one of your favorites. It’s packed with hearty beans, vibrant vegetables, and fragrant herbs that combine into a comforting, soul-satisfying soup. Whether you’re looking for a simple weeknight dinner or a make-ahead option that’s both wholesome and delicious, this recipe ticks all the boxes with its rich flavors and perfect texture. Plus, it’s easy enough to whip up even when time is tight!
Ingredients You’ll Need
The beauty of this Chickpea and White Bean Soup Recipe lies in its straightforward ingredients that each bring something special to the bowl. Every item contributes to the soup’s vibrant taste, delightful texture, or inviting color, making the blend comforting and satisfying.
- Olive oil: Adds a silky base and helps soften the vegetables, releasing their sweet flavors.
- Onion: Provides aromatic depth and a subtle sweetness as it cooks down.
- Garlic: Brings warmth and a punch of savory fragrance that awakens the taste buds.
- Carrots: Contribute natural sweetness and a lovely orange hue that brightens the soup.
- Celery stalks: Offer a gentle crunch and fresh, earthy undertones that balance the flavors.
- Chickpeas: Add hearty creaminess and protein, helping the soup feel filling and nutritious.
- White beans: Provide a tender texture and subtle nuttiness that complements the chickpeas.
- Vegetable broth: Forms the flavorful liquid base that ties all ingredients together.
- Diced tomatoes: Introduce acidity and a rich red color to brighten the overall dish.
- Dried thyme: Infuses earthy, slightly minty herbal notes that enhance the soup’s aroma.
- Dried rosemary: Adds a piney, fragrant layer that makes every spoonful memorable.
- Bay leaf: Slowly releases subtle, aromatic qualities while simmering.
- Salt and pepper: Essential seasonings that bring out all the flavors perfectly.
- Fresh parsley: A final fresh garnish that adds color and a bright herbal finish.
How to Make Chickpea and White Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Let them cook gently for 5 to 7 minutes until they become tender and fragrant. This step is key because softening the vegetables unlocks their natural sweetness and layers the flavor foundation of your soup.
Step 2: Add Garlic
Once the base veggies are softened, stir in the minced garlic. Cook it for just 1 to 2 minutes more, until you smell that fragrant garlic aroma filling your kitchen. Be careful not to let it burn, as that will add bitterness rather than flavor.
Step 3: Combine Soup Ingredients
Pour in the vegetable broth along with the drained chickpeas and white beans, and add the canned diced tomatoes with their juice. Sprinkle in the dried thyme, rosemary, and add the bay leaf. Give everything a thorough stir to make sure the herbs and beans mingle nicely in the broth.
Step 4: Simmer to Perfection
Bring the pot up to a boil, then immediately lower the heat to maintain a gentle simmer. Cover the pot and let the soup cook for 20 to 30 minutes. This allows the flavors to blend beautifully and the beans to absorb all those herbal, warm tastes.
Step 5: Final Seasoning
Before serving, taste the soup and season it with salt and pepper as you like. Remember to fish out the bay leaf—it’s done its job, and you don’t want to serve it in the bowl. If you wish, sprinkle some fresh parsley on top for a pop of color and fresh zest.
How to Serve Chickpea and White Bean Soup Recipe
Garnishes
To elevate this soup from simple to stunning, fresh garnishes work wonders. A handful of chopped fresh parsley adds a bright herbal lift, or you can sprinkle some grated Parmesan or a drizzle of good olive oil for richness. A dash of red pepper flakes brings a gentle heat for those who like a little spice.
Side Dishes
This hearty soup pairs perfectly with crusty bread for dunking, a fresh green salad for contrast, or even a sprinkle of toasted nuts or seeds on the side for crunch. Simple garlic bread or warm pita slices make every meal feel complete.
Creative Ways to Present
For a fun twist, try serving this Chickpea and White Bean Soup Recipe in individual bread bowls—guaranteed to impress your guests! You can also blend half the soup for a creamier texture while leaving the rest chunky, adding variation to each spoonful.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes even better the next day as the flavors have had more time to meld. Store it in an airtight container in the refrigerator for up to 4 days. Just make sure to cool it completely before sealing the container to keep it fresh.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep well for up to 3 months, making it perfect for batch cooking or quick meals later on.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring frequently until warmed through. If it thickens too much after chilling, simply add a splash of broth or water to loosen it up and restore that perfect comforting consistency.
FAQs
Can I use dried beans instead of canned for this soup?
Absolutely! If you prefer dried beans, soak them overnight and cook them until tender before adding to the soup. This will require more prep time but can enhance the flavor and texture nicely.
Is this soup suitable for vegans?
Yes! Using vegetable broth and skipping any cheese garnishes keeps this Chickpea and White Bean Soup Recipe fully vegan and deliciously hearty.
Can I add meat or sausage to this recipe?
Of course! For a heartier version, brown some sausage or diced chicken first, then follow the recipe. The protein pairs wonderfully with the beans and makes a filling meal.
What can I use instead of dried herbs if I only have fresh?
Fresh herbs are great but use about three times the amount of fresh herbs compared to dried, as they are less concentrated. Add fresh herbs toward the end of cooking to preserve their bright flavor.
How thick should the soup be?
This soup has a lovely medium consistency—not too thick, not too broth-y. If you prefer it creamier, you can mash a few beans against the pot wall while cooking or blend part of the soup.
Final Thoughts
There is something so comforting and uplifting about a warm bowl of homemade soup, and this Chickpea and White Bean Soup Recipe delivers that feeling beautifully. It’s simple to make, filled with wholesome ingredients, and utterly cozy. I truly hope you give this recipe a try and find it as satisfying and delicious as I do—perfect for sharing with loved ones or savoring on a quiet night in.
Print
Chickpea and White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A hearty and nutritious Chickpea and White Bean Soup made with tender vegetables, aromatic herbs, and creamy beans simmered together for a flavorful, comforting meal perfect for any season.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) white beans (like cannellini or navy beans), drained and rinsed
- 4 cups vegetable broth (or chicken broth for added richness)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the oil and sauté vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Add broth, beans, and seasonings: Pour in the vegetable broth, then add the chickpeas, white beans, diced tomatoes with juice, dried thyme, dried rosemary, and bay leaf. Stir everything together to combine evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Cover the pot and let cook for 20 to 30 minutes, allowing the flavors to meld beautifully.
- Season and serve: Remove the bay leaf, then season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.
Notes
- You can substitute chicken broth for vegetable broth if you prefer a richer flavor.
- For a creamier texture, puree a portion of the soup and stir it back in.
- Add a squeeze of lemon juice or a dash of red pepper flakes for added brightness or heat.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Feel free to add chopped kale or spinach during the last 5 minutes of cooking for extra greens.
