Chickpea and White Bean Soup

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes, stirring occasionally, until softened.
2. Add Garlic and Herbs: Stir in garlic, thyme, rosemary, paprika, salt, and pepper. Cook 1-2 minutes, until fragrant.
3. Add Beans, Tomatoes, and Broth: Add chickpeas, white beans, diced tomatoes (with juice), vegetable broth, water, and bay leaf. Bring to a boil.
4. Simmer: Reduce heat and simmer 20-25 minutes, or until vegetables are tender. Stir occasionally.
5. Finish with Lemon: Stir in lemon juice. Taste and adjust seasoning.
6. Serve: Remove bay leaf. Ladle into bowls, garnish with parsley, and serve warm with crusty bread (optional).

Cook Notes & Tips

• Creamier Soup: Use an immersion blender to partially blend for a creamier texture.
• Lemon Zest: Add lemon zest for extra citrusy flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe Variations

• Spicy: Add 1/4 teaspoon cayenne pepper or red pepper flakes.
• Green: Stir in 2 cups spinach or kale during the last 5 minutes of cooking.
• Fresh Herbs: Use fresh thyme or rosemary instead of dried (add sprigs while simmering, remove before serving).

Frequently Asked Questions (FAQs)

Q: Can I use dried chickpeas and beans? A: Yes, but soak and cook them beforehand (about 1 1/2 cups cooked beans total).

Q: Can I freeze this soup? A: Yes! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Q: Can I make this in a slow cooker? A: Yes! Sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Enjoy this cozy, hearty, and healthy Chickpea and White Bean Soup! It’s a perfect weeknight meal.