Three-Bean Salad Soup

This Three-Bean Salad Soup is a vibrant and hearty dish inspired by the classic flavors of a traditional three-bean salad. By combining colorful legumes with crisp vegetables and a tangy vinaigrette essence, this recipe offers a fresh and zesty twist on comfort food that is both nourishing and flavorful.

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With a preparation time of just 15 minutes, this easy-to-follow recipe is perfect for weeknight meals. The base of red onion, celery, and garlic provides a savory foundation, while the addition of cherry tomatoes and red bell pepper brings a bright, garden-fresh quality to every spoonful.

Ingredients

• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup canned green beans, cut in 1-inch pieces, drained (or blanched fresh)
• 1 medium red bell pepper, diced
• 1 small red onion, finely chopped
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 4 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (plus more for garnish)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add red onion, celery, and garlic. Sauté for 3–4 minutes until softened.

Step 2

Stir in red bell pepper and cook for another 2 minutes.

Step 3

Add kidney beans, cannellini beans, green beans, and cherry tomatoes. Sauté for 1–2 minutes.

Step 4

Pour in vegetable broth. Bring to a gentle boil, then reduce heat to simmer.

Step 5

In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes. Add to the pot.

Step 6

Simmer soup uncovered for 15 minutes, allowing flavors to meld.

Step 7

Season with salt and black pepper to taste. Stir in chopped parsley.

Step 8

Ladle soup into bowls and garnish with extra parsley if desired. Serve hot or warm.

Zusatztipps für die Zubereitung

Check canned beans and broth for possible cross-contamination or additives if you have allergies. For the best result, ensure the beans are rinsed thoroughly to maintain the clarity and flavor of the vibrant broth.

Varianten und Anpassungen

For added protein, stir in 1 cup of cooked quinoa or shredded rotisserie chicken (omit the chicken to keep the dish vegetarian or vegan). You can also replace red wine vinegar with apple cider vinegar for a milder tang, or substitute the parsley with chopped dill or basil.

Serviervorschläge

This hearty soup pairs beautifully with crusty bread for dipping or a simple green salad for a lighter meal.

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Serve this soup hot to enjoy the full aromatic experience of the dried oregano and fresh parsley. It is a satisfying, wholesome meal that brings a touch of summer salad brightness to your table in any season.

Recipe FAQs

→ Can I use dried beans instead of canned?

Yes, soak and cook ½ cup each of dried kidney and cannellini beans until tender before adding to the soup. This will increase your total time but allows for more control over sodium content and texture.

→ How long does this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 4-5 days. The flavors actually improve after a day or two as the beans absorb more of the tangy vinaigrette. Reheat gently on the stovetet, adding a splash of broth if needed.

→ Can I freeze this soup?

This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Note that the texture of green beans may soften slightly upon thawing, but the flavor remains excellent.

→ What can I substitute for the red wine vinegar?

Apple cider vinegar works beautifully for a milder tang. White wine vinegar or champagne vinegar also provide pleasant acidity. Lemon juice offers a brighter, citrus-forward alternative if preferred.

→ Is this soup served hot or cold?

While traditionally served hot or warm, this soup is delicious chilled during warmer months. The vinaigrette-based broth makes it uniquely refreshing compared to creamier soups that don't fare as well when cold.

→ Can I add other vegetables?

Absolutely. Zucchini, diced carrots, or fresh corn kernels all complement the existing flavors. Add heartier vegetables like carrots with the onions, but delicate vegetables like zucchini or corn during the last 5 minutes of simmering.