This 3 bean soup recipe has been my go to favorite for years …not only is it easy but is also delicious and filling. You will want to make a tasty soup base with garlic and herbs being the staples here. I love this recipe so much I can eat it for breakfast, lunch and dinner! Enjoy…
To add a little everyday gourmet to this soup:
- Top with gorgonzola cheese
- Add a little red pepper flakes
- Crush some fresh basil and sprinkle over the top of the cheese
- Substitute Almond Milk for water
Be sure to add lots of salt, pepper and garlic for flavor. Of course you can use any beans you like, but my favorites are cannellini, chick peas, and kidney beans. You can also substitute canned beans for fresh if it’s easier. For this recipe today, I threw in some carrot and onion as well.
*2 Tbls. Olive Oil, Salt, Pepper, 2 cloves garlic, 2 large fresh salad tomatoes, fresh basil and thyme, 1 can of canned whole tomatoes, 1 cup (or 1 can) cannellini, kidney beans and chick peas, 1 cup of water.
In a medium saucepan sauté garlic, salad tomatoes, herbs, salt and pepper in olive oil until soft. Turn burner to low and let settle (seal in flavor) for a few minutes. Add whole tomatoes, beans and water to the base and cook on medium until boiling. Once soup boils, turn to low and let simmer for about 30 minutes.
Take a nice hot fresh loaf of French bread and cut into wedges for toasting and dunking!