If you’re looking for a cozy, filling, and healthy meal that doesn’t keep you chained to the stove, this Chickpea and White Bean Soup is about to become your new weeknight hero. I’ve made this recipe countless times after long market days here in New York—those evenings when I need something warm and nourishing, but my energy is running on fumes.
It’s simple, wholesome, and packed with earthy flavor from chickpeas, creamy white beans, and a medley of aromatic herbs. Think of it as the comforting cousin of your favorite minestrone, but a little heartier and a lot easier.
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Why You’ll Love This Chickpea and White Bean Soup
There’s something downright soothing about a bowl of this soup. It’s hearty enough to stand alone for dinner yet light enough for lunch the next day.
Here’s why it’s a keeper:
- Quick prep: From start to finish, you’re done in under 45 minutes.
- Budget-friendly: Made with pantry staples like canned beans and herbs you probably already have.
- Nutrition-packed: Full of plant-based protein and fiber that keeps you satisfied.
- Customizable: Add kale, spinach, or even a splash of cream if you’re feeling indulgent.
What Does Chickpea and White Bean Soup Taste Like?
It’s a beautiful mix of earthy, nutty, and slightly lemony flavors. The pureed beans create a rich, velvety base while the chunky vegetables and whole chickpeas bring texture and depth. With a hint of rosemary, thyme, and a touch of chili flakes, it tastes like a hug in a bowl—especially with crusty bread on the side.
If you love soups like Spinach and White Bean Soup or Creamy Roasted Butternut Squash Soup, this one’s right up your alley.
Ingredients You’ll Need for Chickpea and White Bean Soup
Here’s what you’ll need to bring this comforting dish together:
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, peeled and cubed
- 2 celery stalks, chopped or sliced
- 4 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 2 cans (15 oz each) white beans (like cannellini)
- 2 cans (15 oz each) chickpeas
- 3 cups low-sodium vegetable broth
- 1 teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 1–2 tablespoons fresh lemon juice
Optional: A drizzle of olive oil or grated Parmesan cheese before serving.
How to Make Chickpea and White Bean Soup (Step-by-Step)
Making this hearty Chickpea and White Bean Soup is wonderfully easy, and you don’t need any fancy kitchen gadgets to bring it to life. This is the kind of soup that fills your home with warmth and a cozy aroma that makes everyone drift toward the kitchen asking, “When’s dinner?”
Follow these simple steps, and you’ll have a comforting, nourishing bowl ready in under 45 minutes.
Step 1: Blend the Beans for Creaminess
Let’s start by giving your Chickpea and White Bean Soup its creamy base.
In a blender or food processor, combine one can of chickpeas and one can of white beans — liquid included. This mixture creates that velvety, thick texture that makes this soup so satisfying. Blend until smooth and set aside.
If you don’t have a blender, don’t worry. An immersion blender or even a potato masher can do the trick. The goal is to get a creamy purée that will later blend into your broth and give it that rich, comforting texture.
Now, drain the remaining cans of beans and chickpeas. Set them aside for later — they’ll add bite and texture to the finished soup.
Tip: This same trick works beautifully in my Spinach and White Bean Soup if you want an extra-smooth, restaurant-style consistency.
Step 2: Sauté the Vegetables Until Fragrant
Heat 2 tablespoons of extra virgin olive oil in a large soup pot or Dutch oven over medium heat.
Once the oil shimmers, add your chopped onion, carrots, and celery — the holy trinity of a good soup base. Sauté for about 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
As the vegetables cook, they release natural sweetness that forms the foundation of your Chickpea and White Bean Soup’s flavor. Don’t rush this step; this is where the magic begins.
Step 3: Add Aromatics and Herbs
Now it’s time to infuse your soup with bold flavor.
Stir in 4 cloves of finely chopped garlic, dried thyme, rosemary, basil, and a pinch of crushed red pepper flakes. Cook this mixture for about 1 minute, just until the garlic becomes fragrant — be careful not to let it brown.
At this point, your kitchen will smell amazing. Those dried herbs bloom beautifully in the olive oil, creating a deep, savory backbone for your Chickpea and White Bean Soup.
If you enjoy a more herbaceous profile, this step will remind you of my White Bean Tomato Soup, which uses a similar flavor base with a tomato twist.
Step 4: Build the Broth
Add your pureed beans and chickpeas to the pot, followed by the drained whole beans and chickpeas. Pour in 3 cups of low-sodium vegetable broth, stirring well to combine everything into one harmonious mix.
Season with 1 teaspoon of salt and a pinch of black pepper, then bring the soup to a gentle simmer. Cover the pot with a lid and let it cook for 20–25 minutes, stirring occasionally.
During this time, the flavors meld together beautifully — the herbs infuse the broth, and the blended beans thicken it naturally without any cream or flour.
If the soup becomes too thick for your liking, simply add a splash more broth or warm water until it reaches your preferred consistency.
Step 5: Add the Finishing Touches
Once your Chickpea and White Bean Soup has simmered to perfection, remove the lid and give it a good stir. Turn off the heat, then add 2 tablespoons of fresh chopped parsley and a splash of lemon juice to brighten up the flavors.
Taste and adjust your seasonings. Maybe it needs a touch more lemon for zing, or a pinch of salt to balance things out. Don’t skip this step — it’s where you fine-tune the flavor from “good” to “absolutely crave-worthy.”
For a bit of indulgence, drizzle in a little extra virgin olive oil right before serving. It adds a silky finish that pairs perfectly with the hearty texture.
Step 6: Serve and Savor
Now comes the best part — enjoying the fruits of your (very minimal) labor.
Ladle the Chickpea and White Bean Soup into bowls and serve it piping hot with your favorite side.
Here are a few serving ideas:
- Pair it with crusty artisan bread, black pepper focaccia, or buttery crostini.
- For a non-vegan twist, top with freshly grated Parmesan cheese or even a spoonful of pesto for a Mediterranean flair.
- For something heartier, serve it alongside a small salad or sandwich — the contrast in textures is heavenly.
If you’re a soup lover, this dish sits beautifully alongside recipes like my Creamy Roasted Butternut Squash Soup or Mushroom Chicken and Wild Rice Soup.
And don’t be surprised if you find yourself dipping that last piece of bread right into the pot — it’s that good.
Pro Tip: The Flavor Gets Even Better Overnight
Like most soups, the flavors in Chickpea and White Bean Soup deepen as it rests. Store leftovers in the fridge overnight, and you’ll wake up to an even richer, more flavorful dish the next day. It’s a meal prep dream — perfect for busy families, cozy solo lunches, or easy weeknight dinners that taste like you cooked all day.
Optional Variation
If you’d like to turn this recipe into a slow cooker version, combine all the ingredients except parsley and lemon juice in your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the parsley and lemon juice just before serving.
It’s the same heartwarming taste, just with even less effort — perfect for when you want your dinner to greet you when you walk through the door.
Tips and Tricks for the Perfect Chickpea and White Bean Soup
- Adjust the thickness: Add more broth if you prefer a thinner soup, or let it simmer uncovered to thicken.
- Make it creamy: Blend more of the beans for a velvety texture.
- Add greens: Toss in a handful of spinach or kale at the end for extra nutrients.
- Add a smoky twist: A dash of smoked paprika or a few drops of liquid smoke can change the flavor profile beautifully.
- Leftovers are gold: The flavors deepen overnight—perfect for meal prep.
Storage
Cool the soup completely before refrigerating. Store it in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
FAQs
Q: Can I make this in a slow cooker?
Absolutely! Add all ingredients except parsley and lemon juice to your slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in the parsley and lemon juice right before serving.
Q: Can I use dry beans instead of canned?
Yes! Just soak them overnight and cook them until tender before using.
Q: Is this Chickpea and White Bean Soup vegan?
It sure is! Skip the Parmesan topping to keep it fully vegan-friendly.
Conclusion
There’s nothing fancy about this Chickpea and White Bean Soup, and that’s what makes it wonderful. It’s a simple, honest meal—one that fills your kitchen with warmth and your belly with comfort.
So next time you’re craving something cozy but don’t want to fuss, give this recipe a try. And if you love hearty soups like this, you might also enjoy Creamy Roasted Butternut Squash Soup or White Bean Tomato Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Chickpea and White Bean Soup – Quick, Nourishing, and Family-Friendly
- Total Time: 35-45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty and creamy blended bean and chickpea soup is packed with protein, vegetables, herbs, and zesty lemon. It’s a cozy and nutritious vegan-friendly meal that’s easy to prepare and perfect for chilly days.
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
- Optional:
- Extra virgin olive oil for drizzling
- Crusty bread, focaccia, crostini, or croutons
- Freshly grated parmesan (non-vegan option)
Instructions
1. In a blender or food processor, blend one can of chickpeas and one can of beans, including their liquid, until smooth. Set aside. Drain the other two cans of beans and set them aside.
2. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add garlic, thyme, rosemary, basil, and red pepper flakes. Stir and cook for about 1 minute until fragrant.
4. Add the pureed beans and chickpeas, the drained whole beans, and the vegetable broth. Season with salt and pepper. Stir well.
5. Bring the soup to a simmer. Cover and cook for about 20 minutes, stirring occasionally. Add more broth or water if you prefer a thinner soup.
6. Turn off the heat. Stir in chopped parsley and fresh lemon juice to taste. Drizzle with olive oil if desired and adjust seasoning.
7. Serve hot with crusty bread, crostini, or your favorite toppings. Add parmesan if not keeping the dish vegan.
Notes
To adjust thickness, add extra broth or water as needed.
Blending half the legumes creates a creamy texture without dairy.
Great for meal prep and can be refrigerated for up to 4 days.
Optional toppings like parmesan or croutons elevate the dish.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 850
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 115g
- Fiber: 20g
- Protein: 38g
- Cholesterol: 0mg
Keywords: vegan bean soup, chickpea soup, creamy bean soup, plant-based soup, healthy soup
