If you’re craving a hearty, comforting bowl that fills your soul and delights your taste buds, look no further than this Chickpea and White Bean Soup Recipe. It’s a cozy blend of creamy beans, fresh vegetables, and fragrant herbs all simmered together to create a flavorful, nourishing soup that feels like a warm hug on a chilly day. Perfect for lunch or dinner, it’s simple to make yet packed with texture and depth, making it a staple you’ll want to return to again and again.
Ingredients You’ll Need
This Chickpea and White Bean Soup Recipe shines thanks to its simple yet carefully chosen ingredients. Each one plays a key role in building layers of flavor, texture, and color—from the tender beans to the vibrant veggies and aromatic herbs that bring everything together beautifully.
- Olive oil: The foundation for sautéing your veggies, giving a smooth, rich start.
- Onion, diced: Adds sweetness and depth as it softens.
- Garlic, minced: A punch of aromatic flavor that’s key to savory dishes.
- Carrots, peeled and diced: For natural sweetness and a pop of orange color.
- Celery stalks, diced: Brings a subtle crunch and balancing earthiness.
- Chickpeas, drained and rinsed: Creamy beans that add protein and body.
- White beans (cannellini or navy), drained and rinsed: Smooth and mild, complementing chickpeas perfectly.
- Vegetable broth (or chicken broth): The flavorful liquid that ties everything into a savory soup.
- Diced tomatoes with juice: A burst of acidity and vibrant color.
- Dried thyme: Earthy herbaceous notes that enhance the soup’s aroma.
- Dried rosemary: Adds a woodsy, fragrant touch that’s beautifully rustic.
- Bay leaf: Infuses subtle depth throughout the simmering process.
- Salt and pepper: Essential seasonings to balance and brighten the flavors.
- Fresh parsley, for garnish: Adds a fresh, herbal finish that livens each spoonful.
How to Make Chickpea and White Bean Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large pot over medium heat. Toss in your diced onion, carrots, and celery, cooking gently until softened and fragrant—about 5 to 7 minutes. This step is crucial because it brings out the natural sweetness and builds the aromatic base for the soup.
Step 2: Add the Garlic
Next, stir in the minced garlic and let it cook for an additional 1 to 2 minutes. You’ll know it’s ready when the kitchen fills with that wonderful garlic aroma. Be careful not to let it brown, as garlic can become bitter if overcooked.
Step 3: Combine Broth, Beans, and Herbs
Pour in the vegetable broth along with the chickpeas, white beans, diced tomatoes (with their juice), dried thyme, dried rosemary, and a bay leaf. Stir everything together so the ingredients start blending even before simmering.
Step 4: Simmer to Perfection
Bring the pot to a gentle boil, then reduce the heat to let it simmer. Cover your soup and let those flavors mingle for 20 to 30 minutes. This slow cooking deepens the taste and softens the beans and vegetables perfectly.
Step 5: Season and Garnish
Finally, season with salt and pepper according to your taste. Be sure to fish out the bay leaf before serving—you want every bite to be smooth and enjoyable. Serve the soup with a sprinkle of fresh parsley on top to add that vibrant, fresh note.
How to Serve Chickpea and White Bean Soup Recipe
Garnishes
Fresh parsley is a classic garnish, bringing a bright, peppery freshness that contrasts beautifully with the soup’s creamy texture. You can also experiment with a drizzle of high-quality olive oil or a few pinches of red pepper flakes for a bit of warmth and color.
Side Dishes
This soup pairs amazingly well with crusty bread, like a sourdough baguette or warm garlic focaccia, perfect for dipping into the hearty broth. A simple green salad or roasted vegetables also complement the meal without overpowering the delicate flavors of the soup.
Creative Ways to Present
For a fun twist, try serving the soup in hollowed-out bread bowls for an inviting look and extra texture. You could also blend half of the soup for a smoother consistency while leaving the rest chunky, creating a delightful contrast that guests will love.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 4 days. Make sure to store it in an airtight container to preserve its fresh flavors and prevent it from absorbing other odors.
Freezing
If you want to enjoy this Chickpea and White Bean Soup Recipe later, it freezes beautifully. Pour the cooled soup into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months.
Reheating
To reheat, thaw your frozen soup overnight in the refrigerator. Warm it gently on the stove over low to medium heat, stirring occasionally until heated through. If the soup thickens during storage, just add a splash of broth or water to loosen it.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you’re using dried chickpeas or white beans, soak them overnight and cook them until tender before adding to the soup. This gives you more control over texture and can reduce sodium, but it does require more prep time.
Is this soup vegan?
Yes, the recipe is naturally vegan when using vegetable broth. If you choose chicken broth instead, it’s no longer vegan but still delicious. You can customize based on your dietary preferences.
Can I add other vegetables?
Definitely! Feel free to toss in zucchini, spinach, or kale towards the end of cooking for extra veggies and nutrients. Just add leafy greens in the last few minutes to keep them bright and fresh.
How spicy is this soup?
This soup is mild and comforting as is, but you can easily spice it up with crushed red pepper flakes or a dash of hot sauce if you like a little heat. The flavors are versatile enough to handle some extra zing.
What’s the best way to thicken the soup?
If you prefer a thicker texture, blend a portion of the soup and stir it back into the pot. Alternatively, mashing some of the beans with a fork breaks them down naturally to achieve a creamy consistency.
Final Thoughts
I truly hope you give this Chickpea and White Bean Soup Recipe a try because it’s not just any soup — it’s a bowl full of comfort, nutrition, and love all simmered into one delicious meal. Whether you’re feeding a crowd or just yourself after a long day, this recipe delivers every time with warmth and heart. Happy cooking!
Print
Chickpea and White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A comforting and hearty Chickpea and White Bean Soup featuring tender chickpeas, creamy white beans, and a medley of vegetables simmered in a flavorful herb-infused broth. Perfect for a nutritious and satisfying meal that’s easy to prepare.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Beans & Broth
- 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
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. This step builds a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant but not browned, enhancing the soup’s aroma.
- Combine Ingredients: Pour in the vegetable broth, then add the drained chickpeas, white beans, canned diced tomatoes with juice, dried thyme, dried rosemary, and the bay leaf. Stir thoroughly to combine all flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 20-30 minutes, allowing the ingredients to meld and flavors to develop deeply.
- 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 for a bright finish.
Notes
- For a thicker soup, use an immersion blender to partially puree the soup before serving.
- Chicken broth can be used instead of vegetable broth for added depth and richness.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Adjust herbs according to preference, fresh herbs can be substituted for dried (use 3 times the amount).
