Three-Bean Salad Soup (Print Version)

Vibrant soup combining three colorful beans with fresh vegetables in a zesty vinaigrette-infused broth.

# Ingredient List:

→ 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 & 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 granulated 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 additional for garnish

# Recipe 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.
02 - Stir in red bell pepper and cook for an additional 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 and develop.
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 Suggestions:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners that don't feel rushed.
  • The vinegary tang wakes up your palate in a way that makes you want another spoonful, and another after that.
  • Loaded with three kinds of beans, it's hearty enough to feel like a real meal without needing meat.
02 -
  • Don't skip the whisking step with the vinegar mixture, because if you just dump it in straight, the mustard clumps and you'll have weird little pockets of intensity instead of even tartness.
  • Taste before you serve and adjust the vinegar to your preference, because some people want it zippy and others want it subtle, and there's no wrong answer.
03 -
  • If you use fresh green beans instead of canned, blanch them first so they're bright green and tender but not mushy by the time the soup is done.
  • A tiny pinch of smoked paprika instead of some of the oregano takes this in a completely different direction if you want to switch things up.
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