If you’re searching for a hearty, comforting, and wonderfully flavorful meal, look no further than this Chickpea and White Bean Soup Recipe. It combines tender chickpeas and creamy white beans in a fragrant broth loaded with vegetables and herbs, creating a soup that feels like a warm hug in a bowl. Whether it’s a chilly evening or you simply crave something nourishing and delicious, this recipe is a total winner that’s incredibly simple to prepare and downright satisfying every single time.
Ingredients You’ll Need
The beauty of this Chickpea and White Bean Soup Recipe lies in its humble, accessible ingredients. Each one plays a distinct role, from the sweet depth of caramelized onions to the aromatic herbs that elevate the broth’s flavor. With a balance of textures and colors, these ingredients come together to create a soup that’s wholesome and vibrant.
- Olive oil: A tablespoon of olive oil adds richness and helps soften the vegetables perfectly.
- Onion: Diced onion provides a sweet and savory base for the soup.
- Garlic: Minced garlic introduces a fragrant warmth that complements the beans beautifully.
- Carrots: Peeled and diced carrots add a subtle sweetness and lovely color.
- Celery stalks: Celery lends a refreshing crunch and aromatic depth.
- Chickpeas: Drained and rinsed chickpeas bring a hearty texture and protein boost.
- White beans: Cannellini or navy beans provide creaminess and balance to the chickpeas.
- Vegetable broth: Four cups make the perfect flavorful base, but chicken broth works if you prefer more richness.
- Diced tomatoes: Adds a tangy brightness and vibrant color to the soup.
- Dried thyme: This herb brings a subtle earthy flavor that ties the soup together.
- Dried rosemary: Adds a piney aroma that complements both the beans and vegetables.
- Bay leaf: Infuses a gentle depth of flavor during simmering.
- Salt and pepper: To taste, enhancing all the ingredients’ natural flavors.
- Fresh parsley: Optional, for a pop of freshness when serving.
How to Make Chickpea and White Bean Soup Recipe
Step 1: Sauté the Base Vegetables
First, heat your olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Let them cook gently for 5 to 7 minutes until they soften and release their natural sweetness. This step builds the flavor foundation for your soup and transforms simple vegetables into something truly delicious.
Step 2: Add Garlic and Develop Aroma
Next, sprinkle in the minced garlic and cook for another 1 to 2 minutes. The kitchen will begin to smell amazing as the garlic becomes fragrant, adding warmth and a hint of spice without overpowering the other ingredients.
Step 3: Combine Beans, Broth, and Herbs
Now, pour in the vegetable broth along with the drained chickpeas and white beans. Toss in the canned diced tomatoes, dried thyme, rosemary, and bay leaf, stirring everything to combine. This is where the hearty flavors start harmonizing, promising a rich, filling soup.
Step 4: Simmer to Meld Flavors
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover your pot and let it cook for 20 to 30 minutes. During this time, the vegetables will become tender and the herbs will infuse the broth with their savory aromas, fully integrating all the ingredients.
Step 5: Season and Finish
Finally, taste your soup and add salt and pepper as needed. Remove the bay leaf before serving since its flavor has done its work but can be sharp if eaten whole. For a lovely fresh touch, sprinkle in some chopped parsley right before you ladle the soup into bowls.
How to Serve Chickpea and White Bean Soup Recipe
Garnishes
Fresh parsley is my favorite garnish here, giving the soup a cheerful burst of green and a clean finish. You can also add a drizzle of good-quality olive oil or a sprinkle of grated Parmesan if you like a little extra indulgence.
Side Dishes
Crusty bread or garlic toast pairs perfectly with this soup, great for dipping and soaking up every flavorful drop. A simple green salad with a light vinaigrette can also complement the richness of the beans and broth beautifully.
Creative Ways to Present
For a rustic feel, serve the soup in a deep ceramic bowl with a sprig of fresh thyme on top. You can also ladle it into hollowed-out bread bowls for a fun twist that’s sure to impress family and friends. Adding a dollop of plain yogurt or sour cream can introduce a pleasant creaminess and a little tang.
Make Ahead and Storage
Storing Leftovers
This Chickpea and White Bean Soup Recipe keeps incredibly well in the fridge. Store leftovers in an airtight container for up to 4 days. The flavors actually deepen over time, making it even tastier the next day.
Freezing
You can freeze this soup with great success. Allow it to cool completely before transferring to freezer-safe containers or bags. It will keep for up to 3 months and thaw nicely without losing texture or flavor.
Reheating
When ready to enjoy your leftovers, reheat the soup gently on the stove over medium heat. Stir occasionally to warm it evenly, and add a splash of broth or water if it seems a bit thick. Avoid boiling to preserve the delicate bean textures and fresh flavors.
FAQs
Can I use dried beans instead of canned for this Chickpea and White Bean Soup Recipe?
Absolutely! Just remember to soak the dried beans overnight and cook them fully before adding to the soup to ensure they become tender. Using canned beans saves time but dried beans can give you more control over texture.
Is this soup suitable for a vegan diet?
Yes, it is naturally vegan when made with vegetable broth. If you choose to use chicken broth, it won’t be vegan, but the vegetable broth version is just as delicious and hearty.
Can I make this soup spicier?
Definitely! Add a pinch of red pepper flakes or a dash of cayenne during the cooking process to introduce some heat that pairs wonderfully with the creamy beans and herbs.
What other herbs can I use if I don’t have thyme or rosemary?
Oregano, basil, or sage can work well as alternatives. Each will bring its own unique aroma and flavor, so feel free to experiment based on your preferences and what you have in your pantry.
How thick or soupy is this Chickpea and White Bean Soup Recipe?
This soup has a brothy broth that’s hearty but not overly thick. If you prefer a creamier texture, you can blend a portion of the soup and stir it back in, creating a lovely velvety consistency without losing the bean chunks.
Final Thoughts
I can’t recommend this Chickpea and White Bean Soup Recipe enough—it’s one of those dishes that feels both special and incredibly easy. Every spoonful offers a comforting blend of flavors and textures that will keep you coming back for more, whether it’s a busy weeknight or a slow weekend. Give it a try and enjoy the delicious warmth it brings to your table!
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 hearty and comforting Chickpea and White Bean Soup packed with nutritious beans, vegetables, and aromatic herbs. This easy-to-make soup blends chickpeas, white beans, carrots, celery, and tomatoes in a flavorful vegetable broth, perfect for a nutritious lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- Fresh parsley, for garnish
Beans
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
Liquids and Seasoning
- 1 tablespoon olive oil
- 4 cups vegetable broth (or chicken broth for added richness)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook them until softened, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add Beans and Broth: To the pot, add the vegetable broth, drained chickpeas, white beans, diced tomatoes with their juice, dried thyme, dried rosemary, and bay leaf. Stir everything together to combine evenly.
- Simmer Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot and let it cook for 20-30 minutes to allow the flavors to meld together.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Remove the bay leaf before serving. Ladle into bowls and garnish with fresh parsley if preferred.
Notes
- You can substitute chicken broth for vegetable broth if you prefer a richer flavor.
- For a thicker soup, use an immersion blender to lightly puree some of the beans and vegetables.
- To make this soup vegan, ensure you use vegetable broth and avoid adding any animal products.
- Leftovers store well in the refrigerator for up to 4 days and also freeze beautifully for up to 3 months.
- Add a squeeze of lemon juice before serving to brighten the flavors if desired.
