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Quick Chickpea and White Bean Soup Recipe

Quick Chickpea and White Bean Soup Recipe
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★★★★★

4.9 from 13 reviews

This Quick Chickpea and White Bean Soup is a hearty, nutritious, and flavorful dish perfect for any season. Combining creamy pureed beans with tender vegetables and fragrant herbs, it offers a comforting and satisfying meal that’s easy to prepare in under an hour. Ideal for a healthy lunch or dinner, it features a lovely balance of protein, fiber, and fresh citrus notes from lemon juice.

Ingredients

Scale

Soup Base

  • 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

Herbs and Spices

  • 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)

Beans

  • 2 cans of beans, 15 oz each (cannellini recommended, or your favorite)
  • 2 cans of chickpeas, 15 oz each

Liquids and Seasoning

  • 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

  1. Prepare the Beans and Chickpeas: In a blender or food processor, add one can of chickpeas and one can of beans, including their liquid. Blend until smooth and set aside. Drain the other two cans of beans and set them aside for later use. Alternatively, you may use an immersion blender for this step.
  2. Sauté the Vegetables: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, cubed carrots, and sliced celery. Cook while stirring occasionally until the vegetables are softened, about 5 minutes.
  3. Add Aromatics: Stir in the finely chopped garlic, dried thyme, rosemary, basil, and crushed red pepper flakes. Cook for about 1 minute until the mixture becomes fragrant and the garlic softens without browning.
  4. Cook the Soup: Add the pureed beans and chickpeas, along with the drained whole beans and vegetable broth to the pot. Season with salt and black pepper. Bring the mixture to a simmer, cover with a lid, and cook for about 20 minutes, stirring occasionally. Add more broth or water if you prefer a thinner consistency.
  5. Finish the Soup: Turn off the heat. Stir in freshly chopped parsley and lemon juice to taste. Optionally, drizzle in some extra virgin olive oil for added richness. Adjust seasoning with additional salt or lemon juice if needed.
  6. Serve and Enjoy: Ladle the soup into bowls and serve hot. Pair with crusty bread, black pepper focaccia, crostini, or croutons for added texture. For a non-vegan touch, garnish with freshly grated parmesan cheese to elevate the flavor.

Notes

  • You can substitute any canned white beans such as great northern or navy beans if cannellini is unavailable.
  • Adjust the red pepper flakes according to your preferred spice level for a mild to spicy soup.
  • The soup thickens as it cools; add additional broth or water to loosen consistency before serving if needed.
  • Use fresh lemon juice to brighten the flavors just before serving.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • For a creamier texture, blend more cans of beans or use an immersion blender directly in the pot.

Nutrition

Keywords: chickpea soup, white bean soup, quick soup recipe, vegan soup, healthy soup, easy dinner, Mediterranean soup, comforting soup

Find it online: https://bakedbylisa.com/quick-chickpea-and-white-bean-soup-recipe/