Three-Bean Salad Soup (Printable)

Vibrant three-bean soup with colorful vegetables and tangy vinaigrette essence. Quick, hearty, and satisfying.

# 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 and 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 - ½ teaspoon dried oregano
15 - ¼ teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped, plus more for garnish

# Step-by-Step Guide:

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. 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.
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 45 minutes, which means weeknight dinner without the guilt of shortcuts.
  • The tanginess wakes up your palate in a way that feels fresh and energizing rather than heavy.
  • Beans do the real work here, so you're getting substance and nutrition that actually sticks with you.
02 -
  • Rinse your canned beans thoroughly—that cloudy liquid they come in masks the actual flavor of the beans themselves.
  • The vinegar mixture needs to go in before the final simmer, not after, because the heat helps the flavors integrate rather than sit as a sharp bite on top.
03 -
  • Toast your oregano in the warm oil for just a few seconds before adding vegetables—it releases oils and makes the herb taste more vibrant than if you just dump it in.
  • Keep the soup at a gentle simmer rather than a rolling boil; beans are delicate and will fall apart if you're too aggressive.
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