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Easy Three Bean Soup Recipe

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4.1 from 8 reviews

This easy three bean soup is a hearty, nutritious, and comforting meal perfect for any day of the week. Packed with cannellini, borlotti, and pinto beans simmered with fresh vegetables, aromatic herbs, and a hint of red chili flakes, this soup delivers rich flavor and wholesome goodness in just 30 minutes. It’s perfect served with crusty bread and fresh lemon wedges for a satisfying and healthy lunch or dinner.

Ingredients

Vegetables and 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
  • Juice of half a lemon

Beans

  • 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

Other Ingredients

  • 1 tablespoon olive oil
  • 1/4 teaspoon red chilli flakes
  • 1 x 400 g (14 oz) can chopped tomatoes
  • 1 tablespoon dried oregano
  • 1 litre (4 cups) vegetable stock

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced red onion, carrot, and celery, stirring continuously. 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 the garlic becomes fragrant. Next, stir in the chopped tomatoes and dried oregano, and cook for another 2-3 minutes to blend the flavors.
  3. Add Beans and Simmer: Stir in the cannellini, borlotti, and pinto beans along with the vegetable stock. Raise the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook gently for 20 minutes until the beans are tender and the soup thickens slightly.
  4. Wilt Spinach and Finish: Add the baby spinach, fresh parsley, and lemon juice to the soup. Cover with a lid and allow the spinach to wilt for 2-3 minutes before serving.
  5. Serve: Ladle the soup into bowls and serve hot with extra lemon wedges and crusty bread on the side for a delightful meal.

Notes

  • You can substitute any of the beans for your preferred canned beans if desired.
  • Adjust the amount of red chilli flakes to control the heat level.
  • To make the soup heartier, add diced potatoes or other root vegetables during the sauté step.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
  • For a creamier texture, blend a portion of the soup before adding the spinach.

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