Quick Chickpea and White Bean Soup Recipe

Introduction

This Quick Chickpea and White Bean Soup is a comforting and hearty meal, perfect for busy days when you want something nourishing and flavorful. Blending creamy beans with fresh vegetables and herbs creates a smooth, satisfying texture and a warming taste.

Ingredients

• 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

1. Step 1: 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. Alternatively, use an immersion blender. Drain the other two cans of beans and set them aside for later use.
2. Step 2: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook while stirring occasionally until the vegetables are softened, about 5 minutes.
3. Step 3: Stir in the garlic, dried herbs (thyme, rosemary, basil), and crushed red pepper flakes. Cook for about 1 minute until fragrant and the garlic is soft but not browned.
4. Step 4: Add the drained and pureed beans and chickpeas, along with the vegetable broth. Season with salt and black pepper. Bring to a simmer, cover, and cook for about 20 minutes, stirring occasionally. For a thinner consistency, add more broth or water as needed. Once cooked, turn off the heat.
5. Step 5: Stir in the chopped parsley and fresh lemon juice to taste. Optionally, drizzle with extra virgin olive oil for added richness. Adjust seasoning with more lemon juice or salt as desired.
6. Step 6: Serve the soup hot, paired with crusty bread, focaccia, crostini, or croutons. For a non-vegan option, add freshly grated parmesan on top for extra savoriness. Enjoy your meal!

Tips & Variations

• Use fresh herbs if available to brighten the flavor.
• Swap vegetable broth for chicken broth if not vegan, for a richer taste.
• Add a handful of spinach or kale near the end for extra greens.
• Adjust crushed red pepper to control the soup’s spiciness.
• Serve with garlic bread for a more indulgent meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before using. This will add more time to the preparation but can enhance flavor and texture.

Is this soup suitable for vegans?

Absolutely. The recipe is naturally vegan if you skip the optional parmesan topping or substitute it with a plant-based cheese alternative.

Quick Chickpea and White Bean Soup Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This Quick Chickpea and White Bean Soup is a hearty and comforting vegetarian dish made with pureed chickpeas and beans, aromatic vegetables, and fresh herbs. It’s easy to prepare, nutritious, and perfect for a cozy meal. With a smooth, creamy texture and subtle spice, this soup is ideal for a healthy lunch or dinner, and can be customized with a drizzle of olive oil or a sprinkle of parmesan cheese for extra flavor.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1/8 teaspoon black pepper (adjust to taste)

Legumes

• 2 cans chickpeas, 15 oz each (one blended, one drained)
• 2 cans white beans (cannellini recommended), 15 oz each (one blended, one drained)

Liquids and Finishing Touches

• 3 cups low-sodium vegetable broth (720 ml)
• 2 tablespoons fresh parsley, chopped
• 1–2 tablespoons fresh lemon juice (adjust to taste)
• Optional: drizzle extra virgin olive oil or freshly grated parmesan cheese for serving

Instructions

1. Prepare the Beans and Chickpeas: In a blender or food processor, combine one can of chickpeas and one can of beans along with their liquid. Blend until smooth. Alternatively, use an immersion blender to puree the beans. Set this mixture aside. Drain the other two cans of beans and chickpeas and set them aside for later.
2. Sauté the Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, cubed carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened, approximately 5 minutes.
3. Add Aromatics: Stir in the finely chopped garlic, dried thyme, rosemary, basil, and crushed red pepper flakes. Cook the mixture for about 1 minute, until fragrant and the garlic is soft but not browned.
4. Cook the Soup: Add the pureed beans and chickpeas along with the drained beans and chickpeas to the pot. Pour in the vegetable broth and season the soup with salt and black pepper. Bring 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. Once cooked, turn off the heat.
5. Finish the Soup: Stir in the chopped fresh parsley and fresh lemon juice to taste. Optionally, drizzle with extra virgin olive oil for richness. Adjust seasoning by adding more lemon juice or salt as desired to enhance the flavor.
6. Serve and Enjoy: Divide the soup into bowls and serve hot. Accompany with crusty bread, black pepper focaccia, crostini, or croutons. For a non-vegan version, finish with freshly grated parmesan cheese for extra savory flavor. Enjoy a comforting and hearty soup.

Notes

• This soup can be made gluten-free if served with gluten-free bread or without bread.
• Use low-sodium vegetable broth to control the saltiness.
• Adjust the red pepper flakes to control the level of spice.
• The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• For a creamier texture, blend additional beans or chickpeas before adding to the pot.
• Add a splash of cream or coconut milk for a richer, dairy-free alternative.

Keywords: chickpea soup, white bean soup, vegetarian soup, quick soup recipe, healthy soup, Mediterranean soup, easy soup, vegetarian, high protein soup