In a blender, combine one can of chickpeas and one can of cannellini beans with their liquid. Blend until smooth and creamy, creating a thick base for your Chickpea and White Bean Soup. Once fully puréed, set the mixture aside to incorporate its deliciousness later.

In a large pot, heat a drizzle of extra virgin olive oil over medium heat. Once hot, add minced onion, diced carrot, and celery. Sauté these veggies for about 5 minutes, stirring occasionally until the onion becomes translucent and everything softens, filling your kitchen with a warm aroma for your soup.

Stir in the minced garlic, along with the dried herbs and red pepper flakes. Cook for an additional minute, allowing the garlic to release its fragrant aroma.

Incorporate the puréed chickpeas and cannellini beans into the pot, along with vegetable broth. Season generously with salt and pepper, then stir well to combine. Bring the soup to a gentle simmer, allowing all the flavors to meld beautifully, about 5 minutes.

Cover the pot and let the soup cook for 20 minutes on low heat, stirring occasionally to prevent sticking. Keep an eye on the consistency; if it thickens too much, feel free to add a bit more broth or water.

Once the cooking time is complete, remove the pot from heat. Mix in freshly chopped parsley and a squeeze of lemon juice to brighten the flavors. Adjust the seasoning, adding more salt or pepper if needed.

Ladle the warm, hearty soup into bowls and top with a drizzle of olive oil if desired. Serve your Chickpea and White Bean Soup hot alongside crusty bread or your favorite side.