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Quick Chickpea and White Bean Soup Recipe

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★★★★★

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.

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 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

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