If you’re looking for a soul-soothing meal that feels like a warm hug with every spoonful, you need to try this Chickpea and White Bean Soup. Overflowing with creamy beans, colorful veggies, and Mediterranean herbs, it’s satisfying, wholesome, and surprisingly simple. Every ingredient brings something special to the pot, resulting in a plant-based soup that’s both hearty and full of bright flavor. Whether you’re craving a cozy lunch or prepping meals ahead for the week, Chickpea and White Bean Soup is the answer!
Ingredients You’ll Need
One of the best things about Chickpea and White Bean Soup is how easy it is to put together! Each ingredient in this recipe plays its part, building up flavors and adding vibrant color and texture. Here’s what you’ll need and why every component matters.
- Olive oil: Gives the veggies a silky base and adds a subtle richness to the soup.
- Yellow onion: Offers natural sweetness and depth of flavor that forms the backbone of any great soup.
- Garlic: Adds a robust savory note that brings the whole dish to life.
- Carrots: Bring a gentle sweetness and a beautiful pop of orange color.
- Celery: Adds a satisfying crunch and classic aromatic flavor.
- Dried thyme: Infuses the soup with classic herbal warmth—don’t skip it!
- Dried rosemary: Just a pinch gives this soup a Mediterranean twist.
- Smoked paprika: Adds a little earthiness and a hint of smoky depth.
- Salt and black pepper: Essential for balancing all the savory flavors.
- Low-sodium vegetable broth: Forms the nourishing base and keeps the recipe plant-based.
- Chickpeas (canned): Make the soup hearty and filling, providing creamy texture and protein.
- White beans (canned): Add creaminess and help thicken the soup naturally.
- Diced tomatoes with juices: Bring brightness, acidity, and a subtle sweetness that lifts the soup.
- Kale or spinach: Stirs in vibrant color and packs in extra nutrition right at the end.
- Lemon juice: A squeeze wakes up all the flavors and adds a zesty finish.
- Chopped parsley: For a fresh and herby garnish that makes every bowl feel special.
How to Make Chickpea and White Bean Soup
Step 1: Sauté the Veggies
Start by heating olive oil in a large pot over medium heat. Add your diced onion, carrots, and celery. Let these veggies cook for about 5 to 6 minutes, stirring occasionally, until they’re softened and releasing those irresistible, homey aromas. This step lays the foundation for the whole Chickpea and White Bean Soup, so don’t rush it—this is where much of the flavor magic happens!
Step 2: Season and Sizzle
Next, toss in the minced garlic, thyme, rosemary, smoked paprika, plus a generous pinch of salt and pepper. Cook for another minute, just until everything smells fragrant and inviting. Letting the herbs and spices bloom in the warm oil truly amplifies their flavor and ensures every bite is packed with deliciousness.
Step 3: Add Broth, Beans, and Tomatoes
Pour in the vegetable broth, then add the chickpeas, white beans, and diced tomatoes (don’t forget the juices). These ingredients make Chickpea and White Bean Soup comforting, creamy, and robust. Stir it all together and bring the soup to a gentle boil, basking in how cozy your kitchen already smells.
Step 4: Simmer to Perfection
Reduce the heat and let the soup simmer for 20 to 25 minutes. This hands-off time gives the flavors a chance to mingle and deepen. If you’re a fan of thicker soup, try mashing some beans against the side of the pot with a spoon, or for a super creamy twist, use an immersion blender to partially blend the soup.
Step 5: Add Greens and Finish
Stir in the chopped kale or spinach, letting it cook for 5 more minutes until it’s wilted and vibrantly green. Finish your Chickpea and White Bean Soup by adding a punchy squeeze of lemon juice, then taste and adjust the seasonings if needed. You’re ready to ladle up some serious comfort!
How to Serve Chickpea and White Bean Soup
Garnishes
A handful of chopped parsley makes a world of difference, delivering a fresh burst of color and flavor to each bowl. For an extra treat, you could also sprinkle on some red pepper flakes, a drizzle of olive oil, or shaved vegan parmesan for even more flavor dimension.
Side Dishes
This hearty bowl begs for some crusty bread, warm pita, or a savory flatbread on the side for dunking and soaking up every drop. A simple green salad with a zesty vinaigrette balances the soup’s richness perfectly and makes for an all-around satisfying meal.
Creative Ways to Present
Try serving Chickpea and White Bean Soup in large mugs for a cozy, casual lunch, or offer smaller portions as a starter at a dinner party. For a fun twist, top with toasted chickpeas or swirl in a spoonful of vegan yogurt for a creamy finish that guests will rave about.
Make Ahead and Storage
Storing Leftovers
One of the best things about Chickpea and White Bean Soup is how well it stores. After cooling to room temperature, transfer leftovers to an airtight container and refrigerate. The flavors deepen and meld overnight, so you can look forward to even tastier soup the next day!
Freezing
If you love a good meal prep moment, this soup freezes beautifully. Portion cooled Chickpea and White Bean Soup into freezer-safe containers (leaving a little room for expansion), and freeze for up to 3 months. Thaw overnight in the fridge before reheating, so your soup tastes as fresh as the day it was made.
Reheating
To reheat, pour your soup into a pot and warm gently over medium heat, adding a splash of broth or water if it looks a bit thick. You can also use the microwave in a pinch—just be sure to stir well and heat in intervals. The soup will taste amazing, maybe even better than day one!
FAQs
Can I use dried beans instead of canned?
Absolutely! Just be sure to cook them first according to package instructions. You’ll need about 1 1/2 cups each of cooked chickpeas and white beans. This is a great option if you like to make beans from scratch.
Is this Chickpea and White Bean Soup gluten-free?
Yes, the soup is naturally gluten-free as written! Just double-check your vegetable broth and toppings to ensure there are no hidden gluten ingredients if you’re extremely sensitive or serving someone who is.
How do I make the soup creamier?
For a thicker, creamier texture, mash a cup of the beans with the back of a spoon or partially blend the soup with an immersion blender before adding the greens. This gives Chickpea and White Bean Soup that luscious, velvety consistency without any dairy.
What other greens can I use besides kale or spinach?
You can swap in Swiss chard, collard greens, or even baby arugula for a fresh peppery twist. Just make sure to add tender greens right at the end so they stay bright and don’t overcook.
Can I add extra vegetables?
Absolutely—this soup is super flexible! Try tossing in diced zucchini, bell pepper, or a handful of peas. Seasonal veggies are always welcome, just be mindful of the cooking times so they stay tender but not mushy.
Final Thoughts
There’s something truly special about whipping up a pot of Chickpea and White Bean Soup and sharing it with the people you love (or treating yourself to a comforting homemade meal). Give it a try—you’ll see just how delicious, nutritious, and delightfully easy it is to enjoy plant-based comfort food anytime you need a little extra warmth.
Print
Chickpea and White Bean Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This hearty and nutritious Chickpea and White Bean Soup is a comforting and flavorful vegan dish perfect for a cozy meal. Packed with protein, fiber, and vegetables, this soup is easy to make and incredibly satisfying.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups low-sodium vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can white beans (cannellini or Great Northern), drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 cups chopped kale or spinach
- Juice of 1/2 lemon
- Chopped parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Stir in garlic, thyme, rosemary, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add vegetable broth, chickpeas, white beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Add chopped kale or spinach and cook for an additional 5 minutes until wilted.
- Stir in lemon juice, taste, and adjust seasoning as needed.
- Serve hot, garnished with chopped parsley.
Notes
- This soup is perfect for meal prep and gets better after a day in the fridge.
- For a creamier texture, mash some of the beans before serving or blend a portion of the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
