To begin sautéing the vegetables, heat the olive oil in a large saucepan over medium heat. Toss in the celery, carrots, minced garlic, and sliced onion. After around seven to eight minutes of cooking, the veggies should be tender and the onion should be transparent.
After the chickpeas and white beans have been stirred in, add the vegetable broth and chopped tomatoes (together with their juices). Mix well.
Soup Seasoning: Toss in the dried thyme, rosemary, salt, pepper, and smoked paprika, if using. Coat well to blend.
Simmer: Once the soup is boiling, lower the heat to a gentle simmer. To let the flavors combine, cover and simmer for 20 to 25 minutes.
Check Seasoning: If you think the soup needs more salt or pepper, give it a taste and add more or less.
Spoon the heated soup into individual bowls and top with a sprinkle of Parmesan cheese. Chickpea and white bean soup is a healthy and filling dish; enjoy it!
Thirty minutes for cooking
