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
Scale
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).
