Save to Pinterest This Three-Bean Salad Soup is a vibrant and hearty dish that takes the nostalgic flavors of a classic three-bean salad and transforms them into a comforting, warm bowl. Featuring a colorful mix of legumes and crisp vegetables, this soup is elevated by a tangy vinaigrette essence that provides a fresh, zesty twist on traditional bean soup.
Save to Pinterest The secret to this dish is the balance between the earthy kidney and cannellini beans and the bright acidity of red wine vinegar and Dijon mustard. As the ingredients simmer together with cherry tomatoes and red bell peppers, they create a light yet satisfying broth that is perfect for any season.
Ingredients
- Beans: 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).
- Vegetables: 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).
- Broth & Essentials: 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).
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
For a milder tang, you can replace the red wine vinegar with apple cider vinegar. To ensure the best texture, remember to simmer the soup uncovered, which helps the flavors concentrate and the beans absorb the seasoned broth.
Varianten und Anpassungen
If you want to add more protein, consider stirring in 1 cup of cooked quinoa or shredded rotisserie chicken (though chicken should be omitted for a vegetarian or vegan version). You can also experiment with different herbs by substituting parsley with chopped dill or fresh basil.
Serviervorschläge
This hearty soup pairs wonderfully with a slice of crusty bread or a simple side green salad. Serve it hot for a cozy lunch or warm for a lighter dinner option.
Save to Pinterest This Three-Bean Salad Soup is a delightful way to enjoy a nutrient-packed, flavorful meal in less than an hour, bringing a bright and zesty twist to your kitchen routine.
Recipe FAQs
- → What makes this different from regular bean soup?
The tangy vinaigrette-inspired broth with red wine vinegar and Dijon mustard gives this dish its signature zesty twist, while fresh vegetables like bell pepper, cherry tomatoes, and red onion provide crisp texture similar to classic three-bean salad.
- → Can I use dried beans instead of canned?
Yes, simply soak and cook ½ cup each of dried kidney and cannellini beans separately until tender before adding to the pot. For green beans, use fresh blanched ones in 1-inch pieces as suggested in the ingredients.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 4-5 days. The flavors continue to develop over time, making leftovers even more delicious. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Is this suitable for meal prep?
Absolutely. This dish holds up beautifully for meal prep and can be made in large batches. Portion into individual containers and refrigerate. The beans and vegetables maintain their texture well throughout the week.
- → Can I freeze this?
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of green beans may soften slightly after freezing, though the flavor remains excellent.