Three-Bean Salad Soup (Printer-friendly)

Vibrant soup combining three beans with fresh vegetables and tangy vinaigrette essence.

# Required Ingredients:

→ Beans

01 - 1 cup canned kidney beans, drained and rinsed
02 - 1 cup canned cannellini beans, drained and rinsed
03 - 1 cup canned green beans, cut into 1-inch pieces, drained

→ Vegetables

04 - 1 medium red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1 stalk celery, diced
07 - 2 cloves garlic, minced
08 - 1 cup cherry tomatoes, halved

→ Broth and Seasonings

09 - 4 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon sugar
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped, plus more for garnish

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add red onion, celery, and garlic. Sauté for 3 to 4 minutes until softened and fragrant.
02 - Stir in red bell pepper and cook for an additional 2 minutes until slightly tender.
03 - Add kidney beans, cannellini beans, green beans, and cherry tomatoes. Sauté for 1 to 2 minutes to combine and warm through.
04 - Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low and maintain a gentle simmer.
05 - In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes until well combined.
06 - Add the vinaigrette mixture to the pot. Simmer uncovered for 15 minutes, allowing flavors to meld and develop.
07 - Season with salt and black pepper to taste. Stir in chopped parsley, adjusting seasonings as needed.
08 - Ladle soup into bowls and garnish with additional fresh parsley if desired. Serve hot or warm.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means you can have dinner on the table without the exhaustion of elaborate prep work.
  • The vinaigrette-inspired broth creates this unexpected brightness that makes every spoonful feel both nourishing and exciting.
  • It's naturally vegetarian and gluten-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip rinsing your canned beans, because the starchy liquid they come in will make your soup cloudy and less appetizing.
  • The vinaigrette mix should be whisked together separately so the mustard emulsifies properly instead of clumping up when it hits the hot broth.
03 -
  • Toast your oregano in a dry pan for 30 seconds before adding it to the vinaigrette mix, and you'll unlock a deeper, more complex flavor that makes people wonder what makes your version taste different.
  • Add the parsley at the very end so it stays vibrant and fresh instead of getting cooked into invisibility, which completely changes the final impression.
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