Description
This hearty and nutritious soup is made with chickpeas and white beans, combined with aromatic vegetables and herbs for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) white beans (like cannellini or navy beans), drained and rinsed
- 4 cups vegetable broth (or chicken broth for added richness)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened (about 5-7 minutes).
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the vegetable broth, chickpeas, white beans, diced tomatoes, thyme, rosemary, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20-30 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Remove the bay leaf before serving, and garnish with fresh parsley if desired.
Notes
This soup can be made ahead of time and tastes even better the next day as the flavors develop.
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg