Print

Easy Three Bean Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/easy-three-bean-soup-recipe/