Description
Quick Chickpea and White Bean Soup is the ultimate comfort food for chilly evenings. This nourishing soup marries creamy chickpeas and white beans with aromatic herbs, creating a dish that’s both hearty and satisfying. Perfect for busy weeknights or casual gatherings, it comes together in just 35 minutes, making it ideal for meal prep or family dinners. Customize the flavors to suit your taste, and enjoy the ease of one-pot cooking with minimal cleanup! Plus, this recipe is freezer-friendly, ensuring you have delicious meals ready at your fingertips.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, cubed
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 2 cans (15 oz each) cannellini beans
- 2 cans (15 oz each) chickpeas
- 3 cups low-sodium vegetable broth
- Salt and pepper to taste
- Fresh parsley and lemon juice for garnish
Instructions
- In a large pot over medium heat, sauté onion in olive oil until translucent.
- Add carrots and celery; cook for about 5 minutes. Stir in garlic and cook for another minute.
- Add thyme, rosemary, basil, and crushed red pepper; mix well.
- Incorporate drained beans and chickpeas into the pot with vegetable broth. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat to low and simmer for about 20 minutes.
- Stir in fresh parsley and lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg