Description
Find warmth and comfort in a bowl of Quick Chickpea and White Bean Soup, perfect for those chilly evenings when you need a nutritious yet satisfying meal. This delightful soup is not only quick to prepare but also packed with flavors that appeal to the whole family. Made with protein-rich chickpeas and white beans, it offers a hearty blend of vegetables and spices that can be customized to your liking. Whether you’re hosting a cozy gathering or preparing dinner after a long day, this easy recipe ensures you’ll have a wholesome dish ready in no time.
Ingredients
Scale
- 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
- In a large pot over medium heat, sauté olive oil and onion until translucent (about 3 minutes). Add carrots and celery; cook for another 5 minutes. Stir in garlic until fragrant (about 1 minute).
- Add thyme, rosemary, basil, and crushed red pepper; stir well.
- Pour in vegetable broth and add drained beans and chickpeas. Bring to boil, then reduce heat to simmer for about 20 minutes.
- Adjust seasoning with salt and pepper. Stir in fresh parsley and lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg