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Three Bean Soup (Recipe)

Three Bean Soup (Recipe)

Ingredients

• 1 ½ cups dried beans (we used ½ cup each of cannellini, garbanzo and kidney beans)*
• 2 tbsp extra virgin olive oil
  
• 1 large yellow onion, diced
  
• 1 tbsp garlic, minced
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced sweet potato
• 6 cups vegetable broth
• 1 14 oz can diced fire roasted tomatoes
• 1 ½ tbsp red wine vinegar
• 2 bay leaves
• 1 tbsp Italian seasoning blend
• 1 ¼-1 ½ teaspoon fine grain kosher salt
• ¼-½ teaspoon red pepper flakes
• 3 cups baby spinach or kale
• ¼ cup fresh chopped parsley

Instructions

• 1.  Rinse dried beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.

• 2. Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

• 3. Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.

• 4. Stir in kale/spinach and parsley 5 minutes before serving.

• 5. In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.

• 6. Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

Enjoy!!!

Servings : 8
Ready in : 50 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 142kcal

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