- Cook's Tip: This soup is great to serve a crowd or for meal prep. To store leftovers, use glass containers with a tight lid and refrigerate for 2 to 3 days. You can also freeze cooked bean soup in portions. Thaw overnight in the fridge and heat stovetop over medium heat, stirring often.
- Cook's Tip for Using Dry Beans: You can make this bean salad using dry beans. Budget enough time to start at the least the night before you need to make the bean soup recipe. To make this bean soup with dry beans, you will start with ¾ cups of dry beans in place of each 15-ounce can of beans. You must soak each kind of beans in a large bowl with plenty of water (water to cover the beans by 3 inches.) They will nearly triple in size while soaking. Discard soaking water before cooking. Cook each kind of beans separately. In a cooking pot, add beans and cover with water by 2 inches. Bring to a boil, skim off and discard any foam on the surface. Reduce heat, cover, and simmer gently, stirring occasionally, until beans are tender, 1 to 1 ½ hours.Drain any cooking water and proceed with the bean soup recipe as written. You can also store the cooked beans in the fridge in a tight-lid glass container for 2 days or before making the bean soup (keep in mind, this changes how long you can eat the leftovers if refrigerated. But you can certainly still freeze and use at a later time.)
three bean soup with tomato pesto
Servings 8 people
Ingredients
- extra virgin olive oil
- 1 large russet potato peeled, diced into small cubes
- 1 medium yellow onion chopped
- 1 can 15 oz diced tomatoes
- 1 tbs white vinegar
- 1 tbs coriander ground
- 1 tsp paprika
- salt and pepper
- 5 cup vegetable broth low sodium, (or broth of your choice)
- 8 oz frozen spinach no need to thaw
- 2 cups red kidney beans cooked, or 1 can, 15 oz
- 2 cup cannellini bean cooked, or 1 can, 15 oz
- 2 cups chickpeas cooked, or 1 can, 15 oz
- basil leaves for garnish, optional
- 1/2 cup pine nuts toasted, for garnish, optional
For Tomato Pesto Sauce
- 2 to 3 large cloves garlic (you can start with less garlic if you're not sure)
- 1 1/2 cups tomatoes diced fresh
- 15 to 20 large basil leaves
- 1/2 cup extra virgin olive oil
- salt and pepper
- 1/3 to 1/2 cup parmesan cheese grated
Instructions
- In a large Dutch oven or heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
- Add tomatoes, vinegar, spices, salt, and pepper. Stir to combine. Cover and cook for another 4 minutes.
- Uncover, add vegetable broth and frozen spinach. Raise heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
- While soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in grated Parmesan.
- When the soup is ready, remove from heat. Stir in the tomato pesto.
- Transfer to a serving bowl. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!