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
Scale
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.
