Three-Bean Salad Soup (Print)

Vibrant soup combining kidney, cannellini, and green beans with fresh vegetables in a zesty vinaigrette broth.

# Components:

→ 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 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon crushed red pepper flakes
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped, plus more for garnish

# Directions:

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 and fragrant.
02 - Stir in red bell pepper and cook for another 2 minutes until slightly tender.
03 - Add kidney beans, cannellini beans, green beans, and cherry tomatoes to the pot. Sauté for 1 to 2 minutes to warm through.
04 - Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low and maintain a gentle simmer.
05 - In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes until well combined.
06 - Add the vinaigrette mixture to the pot. Simmer uncovered for 15 minutes, allowing flavors to meld and develop.
07 - Season with salt and black pepper to taste. Stir in chopped parsley until evenly distributed.
08 - Ladle soup into bowls and garnish with extra parsley. Serve hot or warm.

# Chef Secrets:

01 -
  • It comes together in under 45 minutes, which means you can have a restaurant-quality soup on the table while your coffee is still warm.
  • The vinegary tang wakes up your taste buds in a way cream-based soups simply cannot, leaving you feeling satisfied but not sluggish.
  • Three different beans mean actual texture and subtle flavor variations in every spoonful, so it never gets boring.
02 -
  • Rinsing your canned beans under cold water is not optional—it removes sodium and that metallic aftertaste that makes the difference between forgettable and fantastic.
  • Resist the urge to add the vinegar mixture all at once at the end; cooking it in the broth for those 15 minutes mellows it slightly and lets it integrate rather than tasting sharp and separate.
03 -
  • Make the vinegar mixture in the morning if you're planning to cook later—it actually tastes better after sitting for a few hours as the flavors marry together, and you'll reduce your cooking time when you need it.
  • Serve this soup with crusty bread and feel like you've done something special, or pair it with a simple green salad and you've got a complete meal that feels effortless but looks intentional.
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