Hearty soup with three beans, crisp vegetables, and a tangy vinaigrette twist. Vegetarian and gluten-free.
# 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 sugar
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper, to taste
17 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add red onion, celery, and garlic, sautéing for 3 to 4 minutes until softened and fragrant.
02 - Stir in red bell pepper and cook for an additional 2 minutes until slightly tender.
03 - Add kidney beans, cannellini beans, green beans, and cherry tomatoes to the pot. Sauté for 1 to 2 minutes to warm through.
04 - Pour in vegetable broth and bring to a gentle boil, then reduce heat to maintain a simmer.
05 - In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes. Pour mixture into the pot.
06 - Simmer soup uncovered for 15 minutes, allowing all flavors to integrate and develop fully.
07 - Season with salt and black pepper to taste. Stir in chopped fresh parsley.
08 - Ladle soup into bowls and garnish with additional fresh parsley if desired. Serve hot or warm.
