Description

This hearty Three Bean Minestrone soup is a flavorful and nutritious option for a cozy meal. Filled with a variety of beans and vegetables, it’s a satisfying dish for any occasion.

Ingredients

Scale

For the Soup:

3 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Celery Stalks, Chopped
1 Small Head Fennel, Top Removed, Cored, & Chopped
3 Cloves Garlic, Minced
2 Medium Carrots, Chopped
1 (15 Ounce) Can Cherry Tomatoes
1 Teaspoon Dried Oregano
Salt & Pepper To Taste
6 Cup Vegetable Broth
1 (15 Ounce) Can Each of Cannellini, Borlotti, & Kidney Beans, Drained & Rinsed
1/3 Cup Finely Chopped Fresh Parsley Leaves

For Topping:

Topping of Choice

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Instructions

Heat the olive oil in a heavy stockpot over medium heat, then add the onion, celery, fennel, garlic, and carrots.
Cook, stirring often, until the vegetables soften, about 5 minutes.
Add the tomatoes, oregano, salt, and pepper, and broth, and bring to a boil.
Reduce heat to a simmer, and cook for 10 minutes.
Add the beans and parsley, and cook another 5 minutes until heated through.
Serve warm or at room temperature with topping of choice.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 7g
Sodium: 800mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg