Description
This hearty 3 bean soup is a comforting, plant-based one-pot meal made with three types of beans, fresh vegetables, herbs, and a flavorful broth. It’s filling, nutritious, and perfect for meal prep or cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) red kidney beans, drained and rinsed
- 1 can (14.5 oz / 411 g) diced tomatoes
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) water
- 1 bay leaf
- 1 cup (150 g) chopped zucchini
- 1 cup (40 g) fresh spinach, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes, until softened.
- Stir in garlic, oregano, thyme, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
- Add the cannellini, black, and kidney beans, diced tomatoes, vegetable broth, water, and bay leaf. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Add chopped zucchini and simmer for another 5 minutes, until tender.
- Stir in chopped spinach and cook for 1–2 minutes until wilted.
- Remove the bay leaf. Stir in parsley and lemon juice. Adjust seasoning to taste.
- Serve warm, optionally with crusty bread or a salad.
Notes
- Use low-sodium broth to control salt levels.
- Blend a portion of the soup for a thicker texture.
- Substitute zucchini with green beans or sweet potatoes.
- Add chili flakes or chopped chilies for a spicier kick.
- Soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 6g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
