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Easy Three Bean Soup Recipe

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★★★★★

4.8 from 107 reviews

This Easy Three Bean Soup is a comforting, hearty, and nutritious dish packed with a flavorful blend of beans, vegetables, and herbs. Perfect for a cozy meal, it combines tender cannellini, borlotti, and pinto beans with fresh spinach and a hint of lemon for brightness, all simmered in a savory tomato and vegetable broth.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium red onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • A handful baby spinach
  • 2 tablespoons fresh parsley, chopped

Pantry & Canned Goods

  • 1 tablespoon olive oil
  • 1/4 teaspoon red chilli flakes
  • 1 x 400 g (14 oz) can chopped tomatoes
  • 1 tablespoon dried oregano
  • 1 x 400 g (14 oz) can cannellini beans, drained and rinsed
  • 1 x 400 g (14 oz) can borlotti beans, drained and rinsed
  • 1 x 400 g (14 oz) can pinto beans, drained and rinsed
  • 1 litre (4 cups) vegetable stock
  • Juice of half a lemon

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced red onion, carrot, and celery. Stir continuously and cook for 6-7 minutes until the vegetables have softened slightly.
  2. Add Garlic and Spices: Incorporate the minced garlic and red chilli flakes into the pot. Cook for an additional minute until fragrant, then stir in the canned chopped tomatoes and dried oregano. Continue cooking for 2-3 minutes to meld the flavors.
  3. Simmer Soup: Add the cannellini, borlotti, and pinto beans along with the vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20 minutes. This allows the beans to become tender and the soup to thicken naturally.
  4. Add Greens and Finish: Stir in the fresh baby spinach, chopped parsley, and freshly squeezed lemon juice. Cover the pot with a lid and let it sit for 2-3 minutes to allow the spinach to wilt perfectly.
  5. Serve: Ladle the soup into bowls, serve immediately with extra lemon wedges and crusty bread for a complete meal.

Notes

  • For a thicker soup, you can mash a few beans against the side of the pot before simmering.
  • Adjust the red chilli flakes to your preferred spice level or omit for a milder flavor.
  • This soup keeps well for up to 3 days refrigerated and tastes even better the next day.
  • For a gluten-free option, ensure the vegetable stock is gluten free and serve with gluten-free bread.
  • Leftovers can be frozen for up to 1 month; thaw and reheat gently on the stove.

Keywords: three bean soup, easy soup recipe, vegetarian soup, healthy bean soup, lentil alternative, vegetable broth soup

Find it online: https://frommamamaya.com/easy-three-bean-soup-recipe/