Hearty bean soup with crisp vegetables and tangy vinaigrette essence. Vegetarian, gluten-free, ready in 40 minutes.
# What You'll 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
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add red onion, celery, and garlic. Sauté 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. Sauté for 1 to 2 minutes, stirring gently to combine.
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 until well combined.
06 - Add vinaigrette mixture to the pot and simmer uncovered for 15 minutes, allowing flavors to meld and develop.
07 - Season with salt and black pepper to taste. Stir in chopped fresh parsley for brightness.
08 - Ladle soup into bowls and garnish with additional fresh parsley. Serve hot or warm.
