Three-Bean Salad Soup (Printable)

Hearty soup with three beans, crisp vegetables, and tangy vinaigrette essence. Vegetarian and gluten-free.

# Ingredient List:

→ 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 & 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, optional
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped

# 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.
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 together.
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 Tips:

01 -
  • It comes together in under 40 minutes, which means you can go from empty pot to fragrant soup while the sun's still up.
  • The tangy vinaigrette twist makes it feel like something special, but it's honestly just a few pantry staples working magic together.
  • Three types of beans mean you get interesting texture in every spoonful, and the colors alone make you want to eat it.
02 -
  • Canned beans are your friend here, but rinsing them thoroughly makes the soup taste less tinny and prevents unwanted cloudiness in your broth.
  • The vinaigrette truly needs to be whisked together separately before adding to the pot; if you just pour in the vinegar on its own, you'll taste sharp vinegar rather than a balanced tang.
03 -
  • Taste the soup before it simmers and again after—you'll taste how the flavors actually meld and transform during those 15 minutes of gentle heat.
  • Keep extra fresh herbs nearby when serving; a small handful of parsley, dill, or basil stirred in at the table makes each person feel like they're customizing their own bowl.
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