GREEN BEAN AND CHICKPEA LIGHT BROTH SOUP
The Green Bean and Chickpea Light Broth Soup is a light yet satisfying dish that celebrates freshness and nourishment in a single bowl. Tender green beans bring a crisp and garden-fresh note, while protein-rich chickpeas provide substance and staying power. It is infused with the gentle warmth of garlic and the smoky aroma of paprika. The broth feels soothing and invigorating. This soup delivers a balance of vibrant vegetables and hearty legumes, making it an excellent choice for light lunch, wholesome dinner or even a revitalising snack on a busy day. This broth soup is made with just a handful of pantry staples, which come together in minutes while offering the comfort of a carefully prepared home meal. Whether enjoyed as a standalone dish or paired with rustic bread or a side salad, the Green Bean and Chickpea Light Broth Soup is versatile, energising and ideal for any season.
RECIPE CATEGORY
Lunch, Dinner, Side
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Spring, Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Low/No Sugar, Low Fat, Wheat/Gluten-Free, Quick & Easy, Healthy
DISH TYPE
Soup / Stew
INGREDIENTS
- 38 grams | 1.34 ounces | ¼ cup green beans
- 82 grams | 2.89 ounces | ½ cup chickpeas
- 240 milliliters | 8.12 fluid ounces | 1 cup vegetable broth or water
- 3 grams | 0.11 ounces | 1 garlic clove
- 5 grams | 0.02 ounces | ¼ teaspoon smoked paprika
- 6 grams | 0.21 ounces | 1 teaspoon salt
- 2 grams | 0.07 ounces | 1 teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 152 kilocalories
- Fat: 0.9 grams
- Saturated Fat: 0.1 grams
- Carbohydrate: 24.0 grams
- Sugar: 2.2 grams
- Fibre: 6.4 grams
- Sodium: 540 milligrams
- Protein: 8.3 grams
- Calcium: 56 milligrams
- Potassium: 400 milligrams
- Iron: 2.4 milligrams
PREPARATION
- Heat Pan: Place a small saucepan over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
- Add Ingredients: Add the green beans, chickpeas, vegetable broth or water and smoked paprika. Stir to mix everything.
- Simmer: Bring the mixture to a gentle simmer so the flavours start to combine.
- Cook: Reduce the heat, cover the pan and cook for 8 to 10 minutes until the beans are tender yet still vibrant.
- Season: Taste the soup and adjust the seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into a bowl and serve warm for a light and nourishing meal.
PREPARATION TIME
2 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Green Bean and Chickpea Light Broth Soup:
- Rinse Chickpeas: Rinse canned chickpeas well to reduce sodium and enhance clean flavour.
- Use Broth: Use broth for a richer taste; plain water works for lighter versions.
- Simmer Gently: Simmer gently to avoid overcooking beans and turning them mushy.
- Toast Paprika: Toast paprika briefly in the garlic oil to deepen its smoky aroma.
- Add Lemon Juice: Add a squeeze of lemon juice just before serving to brighten the bowl.
VARIATIONS
- Hearty Boost: Add diced carrot or celery with beans for extra depth.
- Spicy Twist: Stir in a pinch of chilli flakes or cayenne.
- Creamy Version: Blend half the soup for a thicker and smoother texture.
- Herb Infusion: Top with chopped fresh parsley or coriander.
- Grain Option: Stir in cooked quinoa or barley for added volume.
PREPPING AND STORAGE
- Refrigerator: Once cooled, transfer it to an airtight container. Keeps up to 4 days.
- Reheating: Thaw it overnight and gently reheat on the stove, adding broth if too thick.
- Make‑Ahead: Prepare the soup base ahead and reheat it. Sprinkle fresh beans or herbs when serving for a fresh bite.
