Three-Bean Salad Soup (Print)

Colorful beans and crisp vegetables in a zesty vinaigrette-infused broth for a fresh, hearty twist on classic flavors.

# What You 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 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 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

# 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 to the pot. Sauté for 1 to 2 minutes.
04 - Pour vegetable broth into the pot. 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 mixture 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 additional parsley if desired. Serve hot or warm.

# Helpful Hints:

01 -
  • It comes together in 40 minutes flat, perfect for when you want something homemade but your schedule says otherwise.
  • The tangy vinaigrette essence makes every spoonful taste bold and fresh, not heavy like soup can sometimes feel.
  • Three types of beans mean you get actual texture and personality in every bite.
02 -
  • Don't skip the step of whisking the vinegar mixture separately—it prevents the mustard from clumping and ensures the flavors disperse evenly rather than pooling at the bottom.
  • The secret is that 15-minute simmer with the lid off, which lets the broth reduce slightly and concentrate the flavors rather than turning them dilute and wan.
03 -
  • Toast your dried oregano in the dry pan for just 30 seconds before adding oil—it wakes up the flavor in a way that makes everything else taste sharper and more intentional.
  • If your canned beans have a tinny taste, soak and rinse them twice rather than once, which removes the liquid that can muddy the soup's brightness.
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