Colorful Three Bean Soup Recipes

MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO

Steps:

• In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
• Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
• Uncover, add the vegetable broth and frozen spinach. Raise the 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 the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the 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 the grated Parmesan.
• When the soup is ready, remove from heat. Stir in the tomato pesto.
• Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

THREE-BEAN SOUP

Steps:

• Drain the white beans and combine with 7 cups water, the intact half of the onion, the 2 peeled garlic cloves and the bay leaf in a large saucepan. Bring to a boil, skim off any foam that rises and reduce the heat. Cover and simmer 1 hour, until the beans are just tender. Add salt to taste and freshly ground pepper.
• In a heavy soup pot or Dutch oven, heat the olive oil over medium heat and add the chopped onion, carrot and celery. Cook, stirring, until vegetables are tender, about 5 minutes, and add the garlic and the red bell pepper. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the beans with their liquid and the bouquet garni, and bring back to a boil. Reduce the heat, cover and simmer 1 hour, until the beans and vegetables are tender and the broth is aromatic. Taste and adjust salt. Add freshly ground pepper.
• Meanwhile, rinse out the saucepan you started the beans in, fill halfway with water and bring to a boil. Fill a bowl with ice water. When the water in the saucepan comes to a boil, add salt to taste and drop in the green beans. Boil 4 minutes, and then transfer the beans to the ice water without draining the pot, using a slotted spoon or strainer. Drain the beans and cut in 1-inch pieces. Bring the water in the saucepan back to a boil and shell and skin the favas.
• Shortly before serving the soup, stir in the chopped parsley and mint, add the green beans and skinned favas and simmer for a few minutes. Serve, topped with Parmesan cheese if desired.