Description
Looking for a warm and comforting meal to enjoy on chilly evenings? The Quick Chickpea and White Bean Soup is an ideal solution, perfectly balancing flavor and nutrition.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, cubed
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans
- 2 cans (15 oz each) chickpeas
- 3 cups low-sodium vegetable broth
- Dried herbs: thyme, rosemary, basil
- Fresh parsley and lemon juice for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add onion and sauté until translucent.
- Stir in carrots and celery; cook until slightly softened. Add garlic and sauté until fragrant.
- Add thyme, rosemary, basil, and crushed red pepper; mix well.
- Incorporate vegetable broth and both types of beans; bring to a gentle boil.
- Reduce heat to simmer for about 20 minutes; stir occasionally and season with salt and black pepper.
- Before serving, stir in fresh parsley and lemon juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg