Quick Chickpea and White Bean Soup

Finding a warming, satisfying meal for chilly evenings can feel like an uphill battle. Between juggling work deadlines, helping with homework, and trying to keep the house in order, the last thing anyone wants is to spend hours in the kitchen preparing a complex dinner that may or may not hit the spot.

That’s where this chickpea and white bean soup comes to the rescue: it’s hearty and filling, takes minimal effort to throw together, and uses simple pantry staples you probably already have tucked away in your kitchen cabinets.

Which Kind of Beans Should I Use?

For this cozy soup, cannellini beans are the star player alongside chickpeas, but you’ve got plenty of options if you want to switch things up. Cannellini beans (also called white kidney beans) have a creamy texture that works perfectly here, but great northern beans or navy beans would also do the job nicely. If you’re using canned beans, just make sure to give them a good rinse in a colander to wash away the excess sodium and starch. For the chickpeas, both canned and home-cooked will work great – just keep in mind that if you’re cooking them from dried, you’ll need to plan ahead since they take a while to soften up.

Options for Substitutions

This soup is super adaptable and you can make several easy swaps if needed:

• Beans and chickpeas: While cannellini beans work great here, you can use navy beans, great northern beans, or even lima beans. For chickpeas, you can actually use all white beans instead if you prefer. Just make sure to keep the total amount of beans the same.
• Dried herbs: If you have fresh herbs, use them! Just triple the amount called for dried herbs. You can also mix and match with oregano or Italian seasoning if you’re missing one of the herbs.
• Vegetable broth: You can use chicken broth if you’re not keeping it vegetarian. In a pinch, water with extra seasonings or bouillon cubes works too.
• Fresh parsley: Fresh cilantro or basil can work as alternatives. If using dried parsley instead of fresh, reduce the amount to 2 teaspoons.
• Lemon juice: You can use lime juice or even a splash of white wine vinegar to add that nice acidic touch at the end.
• Crushed red pepper: Any type of hot pepper works here – cayenne, black pepper, or even a diced fresh jalapeño. Just adjust the amount based on how spicy you like it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bean soup is not sautéing the aromatics (onion, carrots, celery, and garlic) long enough – take your time and cook them for at least 8-10 minutes until the onions are truly soft and translucent, as this builds a strong flavor foundation. Another common error is adding the herbs too late in the cooking process – dried herbs need time to release their flavors, so add them with the vegetables to get the most out of them. To prevent mushy beans, avoid aggressive boiling and maintain a gentle simmer throughout cooking, and if you’re using canned beans, add them in the last 10-15 minutes just to heat through. For the best flavor development, remember to adjust the seasoning at the end with fresh lemon juice and salt – beans often need more seasoning than you might think, and the acid from the lemon helps balance the richness of the soup.

What to Serve With Bean Soup?

This hearty bean soup practically begs for a chunk of crusty bread on the side – I love using a rustic sourdough or Italian loaf to soak up all those tasty broth and herbs. Since this soup is already packed with protein from the beans, you don’t need much else to make it a complete meal, but a simple green salad dressed with olive oil and lemon juice adds a nice fresh contrast. For an extra Mediterranean touch, try serving it with a sprinkle of crumbled feta cheese on top and maybe some extra fresh herbs like basil or parsley. If you’re feeding a bigger crowd, you could also put out some bruschetta or garlic-rubbed crostini on the side.

Storage Instructions

Keep Fresh: This cozy chickpea and white bean soup tastes even better the next day! Just pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more tasty than the last.

Freeze: This soup is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch prep.

Reheat: When you’re ready to enjoy your soup again, warm it up on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of broth or water to reach your desired consistency. You can also microwave individual portions, stirring halfway through.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 25-30 g
• Carbohydrates: 110-120 g

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 carrots, peeled and cubed
• 2 celery stalks, chopped or sliced
• 4 cloves of garlic, finely chopped
• 1 teaspoon thyme, dried
• 1/2 teaspoon rosemary, dried
• 1/2 teaspoon basil, dried
• 1/2 teaspoon crushed red pepper or chili flakes, adjust to taste
• 2 cans of beans, 15 oz each (cannellini recommended, or your favorite)
• 2 cans of chickpeas, 15 oz each
• 3 cups vegetable broth, low-sodium (720 ml)
• 1 teaspoon salt, adjust to taste
• 1/8 teaspoon black pepper, adjust to taste
• 2 tablespoons fresh parsley, chopped
• 1-2 tablespoons lemon juice, fresh, adjust to taste

Step 1: Prepare the Beans and Chickpeas

In a blender or food processor, add one can of chickpeas and one can of beans, including their liquid.

Alternatively, you can use an immersion blender.

Blend until smooth and set aside.

Drain the other two cans of beans and set them aside for later use.

Step 2: Sauté the Vegetables

In a large soup pot or Dutch oven, heat olive oil over medium heat.

Add the onion, carrot, and celery.

Cook while stirring occasionally until the vegetables are softened, about 5 minutes.

Step 3: Add Aromatics

Stir in the garlic, dried herbs, and red pepper flakes.

Cook for about 1 minute until the mixture becomes fragrant and the garlic is soft but not browned.

Step 4: Cook the Soup

Add the drained and pureed beans and chickpeas, along with the broth.

Season with salt and pepper.

Bring the mixture to a simmer, cover with a lid, and let it cook for about 20 minutes, stirring occasionally.

If you prefer a thinner soup, add more broth or water as needed.

Once cooked, turn off the heat.

Step 5: Finish the Soup

To finish the soup, add chopped parsley and lemon juice to taste.

You can also drizzle in some extra virgin olive oil for added richness.

Adjust the seasoning as needed, adding more lemon juice or salt to enhance the flavor.

Step 6: Serve and Enjoy

Divide the soup into bowls and enjoy it with crusty bread, black pepper focaccia, crostini, or croutons.

For a non-vegan option, finish with some freshly grated parmesan for more savory flavor.

Serve hot and savor the comforting taste of this hearty soup.