Three-Bean Salad Soup (Printable)

Hearty soup with three beans, crisp vegetables, and tangy vinaigrette flavors. Ready in 40 minutes.

# What You Need:

→ 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 granulated 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

# 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, granulated sugar, dried oregano, and crushed red pepper flakes. Add to the pot.
06 - Simmer soup uncovered for 15 minutes, allowing flavors to develop and combine.
07 - Season with salt and black pepper to taste. Stir in chopped parsley.
08 - Ladle soup into bowls and garnish with additional fresh parsley if desired. Serve hot or warm.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something homemade without the stress.
  • The tangy vinaigrette essence gives it a personality that sets it apart from typical bean soups, keeping each spoonful interesting.
  • Naturally vegetarian and packed with fiber, so you actually feel nourished rather than just full.
02 -
  • Don't skip the rinsing step with canned beans; it makes a genuine difference in how clean and fresh the soup tastes rather than starchy and flat.
  • The vinaigrette mixture must be whisked together before adding to the pot, not poured in separately, because the mustard helps emulsify everything and distribute the flavors evenly.
03 -
  • If you have time, make this soup a few hours ahead and let it rest at room temperature for 30 minutes before serving; the flavors meld and become more cohesive.
  • A tiny drizzle of good olive oil on top of each bowl right before serving adds a silky richness and catches the light beautifully.
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