Chickpea and White Bean Soup
Chickpea and White Bean Soup
Chickpea and white bean soup offers a delightful blend of flavors and textures that warms your soul. This nutritious and hearty soup is perfect for any day of the week. It’s easy to make and packed with wholesome ingredients, making it a standout choice for a satisfying meal.
Why You’ll Love This Chickpea and White Bean Soup
This chickpea and white bean soup is not just delicious; it’s also incredibly healthy. Packed with fiber-rich beans and vibrant vegetables, each bowl provides a hearty serving of protein and nutrients. With its fragrant herbs and spices, this soup bursts with flavor in every spoonful. Plus, it’s versatile—quick to make and perfect for meal prep, you can enjoy it as a comforting lunch or dinner.
How to Make Chickpea and White Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes with juice
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Step-by-Step Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until translucent.
- Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, until the vegetables start to soften.
- Stir in the dried thyme, dried rosemary, bay leaf, smoked paprika, and a pinch of salt and pepper. Cook for 1-2 minutes, until the spices are fragrant.
- Pour in the vegetable broth, chickpeas, white beans, and diced tomatoes. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for about 30 minutes, allowing the flavors to meld together.
- Add the chopped kale or spinach to the pot and cook for another 5 minutes, until the greens are wilted and tender.
- Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.
- Remove the bay leaf from the soup before serving.
- Ladle the hot soup into bowls and garnish with fresh parsley.
How to Serve Chickpea and White Bean Soup
Serve your chickpea and white bean soup warm, garnished with fresh parsley for an added touch. It pairs wonderfully with crusty bread or a side salad, making for a balanced meal. For a unique twist, you can add a dollop of yogurt or a sprinkle of feta cheese on top just before serving.
How to Store Chickpea and White Bean Soup
Store any leftover chickpea and white bean soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing the soup. Place it in a freezer-safe container, leaving some space at the top, and it will last for about 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.
Tips to Make Chickpea and White Bean Soup Perfect
- Prep Ahead: Chop your vegetables ahead of time. This will save you time on busy days.
- Fresh Herbs: For an extra punch of flavor, use fresh herbs when available. They can be added right before serving.
- Adjust Spice Levels: If you prefer a spicier soup, add a pinch of red pepper flakes while cooking.
Flavor Variations
Feel free to customize your chickpea and white bean soup by adding your favorite vegetables, such as zucchini or bell peppers. You can also swap out kale for swiss chard or spinach for a different green. To boost protein, consider adding shredded chicken or turkey bacon, though this is optional.
Pro Tips for Success
- Sauté the Aromatics: Make sure to sauté the onion and garlic until they are fragrant. This enhances the overall flavor of the soup.
- Taste and Adjust: Always taste your soup before serving. This allows you to adjust seasonings like salt, pepper, or lemon juice to your liking.
- No Broth? No Problem: If you don’t have vegetable broth, water works too! Consider adding a bit more seasoning to compensate.
FAQs About Chickpea and White Bean Soup
Can I use dried beans instead of canned?
Yes! If using dried beans, soak them overnight and cook them separately until tender. Add them to the soup during the last 15 minutes of cooking to allow those flavors to meld.
Can I make this recipe in a slow cooker?
Absolutely! Simply add all ingredients except for the greens and lemon juice into the slow cooker. Cook on low for 6-8 hours. Add greens and lemon juice during the last 30 minutes of cooking.
Is this soup vegan?
Yes, chickpea and white bean soup is entirely plant-based. It’s perfect for vegans and vegetarians alike, offering a wholesome, hearty meal.
Final Thoughts
Chickpea and white bean soup is the ultimate comfort food, ideal for chilly nights or a quick lunch. This versatile and nutritious recipe can be tailored to your taste, and it’s a fantastic way to incorporate more beans and greens into your diet. Enjoy a warming bowl today and savor the deliciousness that comes from a few simple ingredients.
Chickpea and White Bean Soup
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes with juice
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until translucent.
- Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, until the vegetables start to soften.
- Stir in the dried thyme, dried rosemary, bay leaf, smoked paprika, and a pinch of salt and pepper. Cook for 1-2 minutes, until the spices are fragrant.
- Pour in the vegetable broth, chickpeas, white beans, and diced tomatoes. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for about 30 minutes, allowing the flavors to meld together.
- Add the chopped kale or spinach to the pot and cook for another 5 minutes, until the greens are wilted and tender.
- Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.
- Remove the bay leaf from the soup before serving.
- Ladle the hot soup into bowls and garnish with fresh parsley.
