Easy Three Bean Soup Recipe

Introduction

This easy three bean soup is a hearty and flavorful meal perfect for any day of the week. Packed with protein-rich beans and fresh vegetables, it’s both nutritious and comforting. A touch of lemon brightens the rich tomato base for a satisfying bowl of soup.

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• ¼ teaspoon red chilli flakes
• 1 x 400 g (14 oz) can chopped tomatoes
• 1 tablespoon dried oregano
• 1 x 400 g (14 oz) can cannellini beans, drained and rinsed
• 1 x 400 g (14 oz) can borlotti beans, drained and rinsed
• 1 x 400 g (14 oz) can pinto beans, drained and rinsed
• 1 litre (4 cups) vegetable stock
• A handful baby spinach
• 2 tablespoons fresh parsley, chopped
• Juice of half a lemon

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced red onion, carrot, and celery. Sauté for 6-7 minutes, stirring continuously until the vegetables are slightly softened.
2. Step 2: Add the minced garlic and red chilli flakes to the pot. Cook for another minute until fragrant. Stir in the chopped tomatoes and dried oregano, and cook for 2-3 minutes more.
3. Step 3: Add the drained cannellini, borlotti, and pinto beans along with the vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes. The beans should be tender, and the soup will thicken slightly.
4. Step 4: Stir in the baby spinach, chopped parsley, and lemon juice. Cover the pot with a lid and let the spinach wilt for 2-3 minutes.
5. Step 5: Serve the soup hot, optionally with extra lemon wedges and crusty bread on the side.

Tips & Variations

• Use smoked paprika or a splash of hot sauce to add a smoky or spicy twist.
• Swap the vegetable stock for chicken stock for a richer flavor if you are not vegetarian.
• Add chopped kale instead of spinach for a heartier green.
• For a creamier texture, blend a portion of the soup before adding the spinach.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but remember to soak and cook dried beans fully before adding them to the soup. This will require extra time and planning.

Is this soup suitable for freezing?

Absolutely. Freeze in portions once cooled, and thaw overnight in the fridge before reheating. Some vegetables may soften further after freezing, but the flavors will remain delicious.

Easy Three Bean Soup Recipe

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★★★★★

4.9 from 111 reviews

This Easy Three Bean Soup is a hearty and nutritious vegetarian dish packed with protein-rich beans, fresh vegetables, and fragrant herbs. It’s simple to prepare on the stovetop, making it a perfect comforting meal for any day of the week. Filled with red onion, carrot, celery, garlic, and a medley of cannellini, borlotti, and pinto beans, simmered in vegetable stock and seasoned with oregano and red chilli flakes for a subtle kick. Finished with fresh spinach, parsley, and a splash of lemon juice for brightness, this soup is both flavorful and nourishing.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced

Spices & Herbs

• ¼ teaspoon red chilli flakes
• 1 tablespoon dried oregano
• 2 tablespoons fresh parsley, chopped

Canned Goods

• 1 x 400 g (14 oz) can chopped tomatoes
• 1 x 400 g (14 oz) can cannellini beans, drained and rinsed
• 1 x 400 g (14 oz) can borlotti beans, drained and rinsed
• 1 x 400 g (14 oz) can pinto beans, drained and rinsed

Liquids & Others

• 1 litre (4 cups) vegetable stock
• A handful baby spinach
• Juice of half a lemon

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced red onion, carrot, and celery. Sauté for 6-7 minutes, stirring continuously until the vegetables are slightly softened and fragrant.
2. Add Garlic and Spices: Add the minced garlic and red chilli flakes to the pot. Cook for an additional minute, stirring to prevent burning and to release the garlic’s aroma.
3. Incorporate Tomatoes and Oregano: Stir in the canned chopped tomatoes and dried oregano. Cook the mixture for 2-3 minutes to blend the flavors and reduce some of the tomato liquid.
4. Add Beans and Stock: Add all three types of drained and rinsed beans to the pot along with the vegetable stock. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes. This allows the beans to become tender and the soup to thicken slightly.
5. Finish with Greens and Lemon: Stir in the baby spinach, chopped parsley, and the juice of half a lemon. Cover the pot with a lid and let it sit for 2-3 minutes so the spinach can wilt perfectly.
6. Serve: Ladle the soup into bowls and serve with extra lemon wedges and crusty bread if desired for a complete, comforting meal.

Notes

• For added protein variety, you can include cooked lentils or chickpeas.
• If you prefer a smoother texture, blend part of the soup before adding the spinach.
• This soup freezes well – store in airtight containers for up to 3 months.
• Adjust the red chilli flakes to your preferred spice level or omit if you want a milder soup.
• Use homemade vegetable stock for enhanced flavor, or low-sodium store-bought stock for a healthier option.

Keywords: three bean soup, easy soup recipe, vegetarian bean soup, healthy soup, stovetop soup