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Best Chickpea and White Bean Soup

A creamy, healthy, and foolproof soup made with chickpeas, white beans, and fresh lemon. Ready in 30 minutes and naturally vegan.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil extra virgin
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 tsp dried rosemary or thyme
  • 0.5 tsp red pepper flakes
Beans & Broth
  • 1 can (15oz) chickpeas rinsed and drained
  • 1 can (15oz) cannellini beans rinsed and drained
  • 4 cups vegetable broth low sodium
Finishing Touches
  • 2-3 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped
  • 1 Salt and black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Blender or Immersion Blender
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until softened.
  2. Add minced garlic, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Stir in the drained chickpeas, white beans, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. To make it creamy, transfer 1 cup of the soup (beans included) to a blender and blend until smooth. Stir this puree back into the pot.
  5. Stir in fresh lemon juice. Season with salt and lots of freshly cracked black pepper.
  6. Serve hot, garnished with fresh parsley, extra red pepper flakes, and a drizzle of olive oil. Pair with crusty bread.

Notes

For a greener soup, add fresh spinach or kale during the last 2 minutes of simmering.