Chickpea and White Bean Soup
Ingredients:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) white beans (such as cannellini or great northern beans), drained and rinsed
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, with juices
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp smoked paprika (optional, for a hint of smoky flavor)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add Beans and Broth: Stir in the chickpeas and white beans, followed by the vegetable broth and diced tomatoes (with their juices).
Season the Soup: Add dried thyme, rosemary, smoked paprika (if using), salt, and pepper. Stir well to combine.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and Adjust: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Enjoy your hearty and nutritious chickpea and white bean soup!
Cooking Time: 30 minutes