Three Bean Minestrone Soup has a delicious combination of Italian herbs to create a flavorful broth. The three different beans provide lots of protein that will leave you feeling satisfied. This recipe is soon to become one of your favorite Best Fall Soup Recipes.
Three Bean Minestrone Soup is the perfect recipe from the cookbook Prep Ahead Meals from Scratch you can make ahead of time to have on hand for busy nights. This is a hearty vegetable soup that's filled with three different beans to provide protein to give you a hearty soup without adding any meat!
Here is my honest evaluation of the Three Bean Minestrone Soup from Prep Ahead Meals from Scratch.
First, the recipe tests. By this I mean it tests without needing any kind of “rescue” by an experienced stove top artisan.
The recipe tests as is without any improvisation. I understand that this is the art of cooking as opposed to the science of baking, but it still matters. What you see on the recipe page is what you get in the kitchen.
Next, the recipe delivers. The word that comes to mind is “hearty.” That’s from the beans. The black, white, and garbanzo varieties provide the mainstay for this course.
The spinach provides a slight sweetness to counterbalance the understated garlic and herbs. You can taste them. They are right there, playing their part.
Finally, this is a meal. Sure one could serve this in a teacup or a pudding bowl as part of a meal, but I can’t imagine why. My recommendation, best served with an easy recipe for Rustic No Knead Dutch Oven Bread.
Ingredients
Make sure you print out the recipe below and save it for later!
Recipe used with permission as part of my cookbook review for Prep Ahead Meals from Scratch.
- 1 tablespoon olive oil
- ½ cup minced onion
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- ½ cup chopped green beans
- ⅓ cup julienne or shredded carrot
- 4 cups vegetable broth
- 2 cups or 1 (14.5-oz) can diced tomatoes
- Black beans; 1¾ cups cooked
- White beans; 1¾ cups cooked
- Garbanzo beans; 1¾ cups cooked
- 1 teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- 2 cups fresh spinach
Directions:
- Heat the olive oil over medium heat in a large pot. Add the onion, celery, garlic, green beans and carrot and sauté for 5 minutes.
- Add the vegetable broth, tomatoes, beans and spices to the soup. Stir to combine.Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Add the spinach leaves and cook for 5 minutes longer, or until the spinach is wilted.
- Serve the soup and enjoy!
Tips for Making Three Bean Minestrone Soup
- This soup can be made in advance and stored in the refrigerator for 2 or 3 days.
- It also freezes well and can be kept in the freezer for up to 3 months.
My Cookbook Review
I love the cookbook and know you will too! The photography is beautiful and all the recipes are well thought out with great ideas of how to plan ahead with the cooking. Alea shows you how to use simple prep-ahead techniques to stock your refrigerator with pre-cooked ingredients that can be combined with fresh produce to easily create wholesome meals.
At the end of the book she also shares pantry staples to always have on hand to save time and money.
📖 Recipe Card
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Three Bean Minestrone Soup Recipe and Cookbook Review
Ingredients
- 1 tablespoon olive oil
- ½ cup minced onion
- 1 stalk celery thinly sliced
- 2 cloves garlic minced
- ½ cup chopped green beans
- ⅓ cup julienne or shredded carrot
- 4 cups vegetable broth
- 2 cups or 1 14.5-oz can diced tomatoes
- 1¾ cups cooked black beans
- 1¾ cups cooked white beans
- 1¾ cups cooked garbanzo beans
- 1 teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- 2 cups fresh spinach
Instructions
-
Heat the olive oil over medium heat in a large pot. Add the onion, celery, garlic, green beans and carrot and sauté for 5 minutes.
-
Add the vegetable broth, tomatoes, beans and spices to the soup. Stir to combine.Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
-
Add the spinach leaves and cook for 5 minutes longer, or until the spinach is wilted.
-
Serve the soup and enjoy!
Notes
It also freezes well and can be kept in the freezer for up to 3 months.
At Rivercrest Cottage says
Printed it, Pinned it, love it. Thanks for sharing this recipe.
D. Durand Worthey says
I enjoyed reading this review. And the soup looks like it belongs in a big bowl right in front of my face.