Description
Experience the warmth and comfort of Quick Chickpea and White Bean Soup, a delightful dish perfect for chilly evenings. This hearty soup is not only quick to prepare—taking just 35 minutes from start to finish—but it’s also brimming with nutrition. Packed with protein-rich chickpeas and white beans, along with a medley of fresh vegetables, this recipe is ideal for busy weeknights or cozy weekends. With simple ingredients and easy preparation, you will have a delicious bowl ready in no time. Customize it with your favorite spices or herbs to make it uniquely yours. Enjoy this wholesome soup as a comforting meal that nourishes both body and soul.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, peeled and cubed
- 2 celery stalks, chopped
- 4 cloves of garlic, finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper (to taste)
- 2 cans (15 oz each) cannellini beans (or your favorite)
- 2 cans (15 oz each) chickpeas
- 3 cups low-sodium vegetable broth
- Salt and black pepper (to taste)
- Fresh parsley and lemon juice for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Mix in cubed carrots and chopped celery; cook for about 5 minutes until softened.
- Stir in garlic and spices; cook for an additional minute until fragrant.
- Add drained beans and chickpeas to the pot, then pour in vegetable broth. Stir to combine.
- Season with salt and black pepper. Bring to a boil, then reduce heat to simmer for about 20 minutes.
- Finish by stirring in fresh parsley and lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg