White bean and chickpea soup with risoni

A rich and hearty white bean and chickpea soup with risoni from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
  • Print


White bean and chickpea soup with risoni
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped coarsely
  • 1 carrot (180g), chopped coarsely
  • 2 clove garlic, sliced thinly
  • 2 tablespoon tomato paste
  • 2 teaspoon ground cumin
  • 800 gram canned crushed tomatoes
  • 1 litre (4 cups) vegetable stock
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 400 gram canned white beans, rinsed, drained
  • 1/3 cup (75g) risoni


White bean and chickpea soup with risoni
  • 1
    Heat oil in a large saucepan over medium-high heat; cook onion and carrot, stirring, for 5 minutes or until carrot softens. Add garlic, paste and cumin; cook, stirring, until garlic softens.
  • 2
    Add tomatoes and stock to pan; bring to the boil. Add chickpeas and beans; return to the boil. Add risoni; boil, uncovered, for 10 minutes or until risoni is tender. Season to taste.


You can use cannellini or small lima beans for the white beans. Soup can be kept refrigerated for 2 days or frozen for 2 months. Add a little extra stock or water when reheating if the soup has thickened.

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