Three-Bean Salad Soup (Printable Version)

Colorful beans and crisp vegetables simmered in a zesty vinaigrette broth for a fresh, satisfying bowl.

# What You'll Need:

→ 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 in 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
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped

# Directions:

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.
02 - Stir in red bell pepper and cook for another 2 minutes.
03 - Add kidney beans, cannellini beans, green beans, and cherry tomatoes. Sauté for 1 to 2 minutes.
04 - Pour in vegetable broth. Bring to a gentle boil, then reduce heat to simmer.
05 - In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes. Add to the pot.
06 - Simmer soup uncovered for 15 minutes, allowing flavors to meld.
07 - Season with salt and black pepper to taste. Stir in chopped parsley.
08 - Ladle soup into bowls and garnish with extra parsley if desired. Serve hot or warm.

# Expert Advice:

01 -
  • The soup maintains that refreshing vinaigrette zing from classic three-bean salad but delivers it in a comforting, warming bowl that works year-round.
  • Its a chameleon in the kitchen - substantial enough for a main course but light enough to start a meal, and it actually tastes even better the next day when the flavors have deepened.
02 -
  • Do not add the vinegar mixture too early or youll lose that distinct tanginess that makes this soup special - it needs to be added after the broth so the acidity balances rather than cooks away.
  • Rinsing canned beans thoroughly isnt just about reducing sodium - it also removes the starchy liquid that can cloud your beautiful broth and interfere with the clean flavors we want.
03 -
  • Keep a few spoonfuls of the soup broth separate before serving, then drizzle it over each bowl as a finishing touch - this simple restaurant technique creates a beautiful presentation and reinforces the soups brightest flavors.
  • If you find yourself without fresh parsley, a handful of baby spinach leaves stirred in at the very end provides that necessary fresh green element and wilts perfectly in the hot soup.
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