Save This Three-Bean Salad Soup is a vibrant, hearty dish that transforms the bright, zesty flavors of a classic three-bean salad into a comforting, warm meal. Featuring a colorful trio of kidney, cannellini, and green beans, this recipe is packed with plant-based protein and fresh garden vegetables, all simmered in a savory broth with a signature tangy vinaigrette essence.
Save Perfect for a healthy weekday lunch or a light dinner, this soup balances the earthy texture of beans with the crisp bite of red bell peppers and celery. The addition of red wine vinegar and Dijon mustard creates a sophisticated flavor profile that is both savory and refreshingly tart.
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
To ensure the best flavor, make sure to rinse the canned beans thoroughly to remove any metallic taste from the canning liquid. Simmering the soup uncovered is an important step as it allows the broth to reduce slightly and the vinegar-based seasonings to integrate fully with the vegetables.
Varianten und Anpassungen
You can easily customize this soup by adding 1 cup of cooked quinoa or shredded rotisserie chicken for extra protein. For a milder acidity, swap the red wine vinegar for apple cider vinegar. If you prefer different herbs, fresh dill or basil make excellent substitutes for the parsley.
Serviervorschläge
This soup pairs beautifully with a piece of crusty sourdough bread for dipping or a light, crisp green salad. While it is traditionally served hot, the tangy profile also makes it enjoyable when served warm as a light seasonal starter.
Save Enjoy this delightful fusion of a summer salad and a winter soup. It's a colorful, nutritious, and incredibly flavorful way to enjoy the versatility of beans and fresh garden produce in every spoonful.
Recipe FAQ
- → Can I use dried beans instead of canned?
Yes, soak and cook dried beans separately before adding. You'll need about 1 cup dried kidney beans, 1 cup dried cannellini beans, and 1 cup fresh green beans. Cook dried beans until tender, then proceed with the recipe as written.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4-5 days. The vinaigrette flavors actually develop and improve after a day. Reheat gently on the stovetet, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. The green beans may become slightly softer after freezing, but the flavors remain excellent. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for red wine vinegar?
Apple cider vinegar provides a milder tang, while white wine vinegar offers a cleaner acidity. Balsamic vinegar adds sweetness and deeper color. Adjust quantity to taste since each vinegar varies in intensity.
- → Is this soup served hot or cold?
This soup is traditionally served hot or warm, but the vinaigrette-based broth makes it refreshing at room temperature too. It bridges the gap between hearty winter soup and chilled summer salad.
- → How can I add more protein?
Stir in 1 cup cooked quinoa during the last 5 minutes of simmering, add shredded rotisserie chicken as a garnish, or serve with a dollop of Greek yogurt. For vegan protein options, try hemp seeds or nutritional yeast.