Three-Bean Salad Soup

The first time I made this soup, it was actually a happy accident. I had planned to make my usual three-bean salad for a potluck, but then realized everyone was bringing cold dishes and the host mentioned her heat was broken. Something warm and substantial felt more thoughtful than a chilled salad. I sautéed the same vegetables, used the same bright vinaigrette, but added broth and let it all simmer together. Now, even on hot summer days when salad weather would suggest otherwise, my family asks for this version instead.

Last winter, my neighbor was recovering from surgery and couldnt eat anything too heavy. I brought over a container of this soup, and she texted me within hours asking for the recipe. Her husband admitted he had three bowls and was already planning what to serve with it for their dinner party the following weekend. The beauty is how something so simple, so pantry-friendly, can feel like a thoughtful gesture. Thats the kind of recipe worth keeping around.

Ingredients

• 1 cup canned kidney beans, drained and rinsed: These hold their shape beautifully during simmering and add that classic color combination you recognize from traditional three-bean salad
• 1 cup canned cannellini beans, drained and rinsed: Creamy and mild, they balance the sharper flavors while adding body to the broth
• 1 cup canned green beans, cut in 1-inch pieces, drained: Fresh green beans work too if you blanch them first, but canned ones have that tender texture that feels nostalgic
• 1 medium red bell pepper, diced: The sweetness here is crucial because it cuts through the tangy vinaigrette and adds pockets of brightness in every spoonful
• 1 small red onion, finely chopped: Red onion has that bite that white onion lacks, and it softens into something almost sweet as it simmers
• 1 stalk celery, diced: Dont skip this, it adds that subtle aromatic backbone that makes the soup taste professional
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, it blooms in the olive oil and perfumes the entire pot
• 1 cup cherry tomatoes, halved: They burst slightly as they simmer, releasing their juices into the broth and creating little pockets of sweetness
• 4 cups low-sodium vegetable broth: Low-sodium is key because the vinaigrette components add plenty of seasoning on their own
• 2 tablespoons olive oil: This creates the foundation for sautéing and carries all those aromatics into the broth
• 2 tablespoons red wine vinegar: The star of the show, this gives the soup its characteristic tang and bright acidity
• 1 tablespoon Dijon mustard: Dijon emulsifies everything together and adds that sharp complexity that makes people ask whats in this
• 1 teaspoon sugar: Just enough to round out the acid without making the soup taste sweet
• ½ teaspoon dried oregano: Dried works better than fresh here because it disperses evenly throughout the broth
• ¼ teaspoon crushed red pepper flakes: Optional, but this tiny amount adds a gentle hum of warmth that balances the vinegar
• Salt and black pepper, to taste: Wait until the end to season, as the broth concentrate and beans already contain salt
• 2 tablespoons fresh parsley, chopped: Fresh parsley at the end adds a pop of color and a grassy note that brightens the whole bowl

Instructions

Sauté the aromatics:

Heat olive oil in a large pot over medium heat until it shimmers, then add red onion, celery, and garlic. Cook for 3 to 4 minutes until the onion turns translucent and the kitchen starts to smell incredible.

Add the peppers:

Stir in the diced red bell pepper and continue cooking for another 2 minutes, just until it begins to soften but still holds its shape.

Toast the beans and tomatoes:

Add kidney beans, cannellini beans, green beans, and cherry tomatoes to the pot. Sauté everything together for 1 to 2 minutes to wake up their flavors before adding any liquid.

Create the base:

Pour in the vegetable broth and bring everything to a gentle boil. As soon as you see bubbles breaking the surface, reduce the heat to maintain a steady simmer.

Whisk the vinaigrette:

In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes until completely combined.

Meld the flavors:

Pour the vinaigrette mixture into the simmering soup and let everything cook uncovered for 15 minutes. The broth will thicken slightly and all the flavors will come together into something cohesive.

Season and finish:

Taste the soup and season with salt and black pepper as needed. Stir in the chopped parsley just before serving to preserve its fresh color and flavor.

Serve it up:

Ladle the hot soup into bowls and garnish with extra parsley if you want it to look especially inviting. Serve warm, though its also surprisingly good at room temperature.

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My sister-in-law showed up unexpectedly last month with her two kids, and I panic-scanned the fridge. This soup came together from pantry staples in under 30 minutes, and she asked for the recipe before she even finished her first bowl. Now she makes it every Sunday for school lunches, and her kids actually eat the vegetables without complaint. Some recipes are just winners like that.

Making It Your Own

After making this soup a dozen times, I learned that the vinaigrette ratio is completely flexible. Some days I want more punch, so I add an extra tablespoon of vinegar. Other times, when Im serving it with crusty bread, I cut back slightly on the acid so it doesnt compete with the meal. The recipe welcomes that kind of intuition, and I think thats why I keep coming back to it.

Serving Suggestions

A hunk of crusty bread is non-negotiable in my house. The broth is perfect for dipping, and something about tearing bread while eating soup feels elemental and satisfying. A simple green salad with lemon vinaigrette on the side balances the heartiness, and a glass of crisp white wine cuts through the richness of the beans. Its not a fancy meal, but it feels complete in a way that matters.

Storage And Reheating

This soup keeps beautifully in the refrigerator for up to five days, and the flavors actually deepen during that time. I freeze portions in glass jars for those nights when cooking feels impossible. When reheating, go gentle and low, stirring occasionally to prevent sticking. The beans will break down slightly, but the soup becomes even creamier and more comforting.

• Leave a little space at the top of containers if freezing, as liquids expand
• Reheat frozen soup overnight in the refrigerator before warming for the best texture
• Add fresh parsley as a garnish after reheating to brighten the flavors back up

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Theres something deeply satisfying about a recipe that respects ingredients enough to let them shine while still delivering bold flavor. This soup is exactly that, and I hope it becomes a regular in your rotation too.

Recipe Questions

→ Can I use dried beans instead of canned?

Yes, soak and cook 1 cup each of dried kidney and cannellini beans until tender before adding. This adds about 2-3 hours of prep time but reduces sodium.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually improve after a day or two as the beans absorb more of the vinaigrette.

→ Can I freeze this soup?

Freeze for up to 3 months. The texture of green beans may soften slightly after freezing, but flavor remains excellent. Thaw overnight in the refrigerator.

→ What can I substitute for red wine vinegar?

Apple cider vinegar works well for a milder tang. White wine vinegar or balsamic vinegar at half quantity are also suitable alternatives.

→ Is this soup spicy?

The red pepper flakes are optional and add only mild warmth. Without them, the soup has no heat—just a pleasant zesty brightness from the vinegar and mustard.

→ Can I make this in a slow cooker?

Sauté vegetables first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add parsley and seasonings at the end.