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Three-Bean Vegetable Soup recipe

Three-Bean Vegetable Soup One-Pan: Fresh Finish

Three-Bean Vegetable Soup: Make Three-Bean Vegetable Soup with pantry staples, clear cues, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 can 15 oz green beans, drained
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, undrained
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup baby spinach optional

Method
 

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Sauté for about 2-3 minutes until fragrant.
  2. Add carrots and celery. Cook for another 5 minutes, stirring occasionally.
  3. Stir in zucchini, green beans, kidney beans, cannellini beans, diced tomatoes (with juice), and vegetable broth.
  4. Add dried basil, oregano, salt, and black pepper. Stir well.
  5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until vegetables are tender.
  6. If using spinach, stir it in during the last 2 minutes of cooking, just until wilted.
  7. Taste and adjust seasoning as needed. Serve warm with crackers or crusty bread.
  8. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
  9. Kcal: Approx. 230 per serving | Servings: 6