THREE BEAN ITALIAN HERB VEGETABLE SOUP BOWL
This comforting Three Bean Italian Herb Vegetable Soup Bowl blends the hearty richness of three types of beans, like black beans, kidney beans and cannellini, with the earthy depth of Italian herbs and the subtle sweetness of diced carrots and celery. The combination offers both protein and fibre while remaining light on the palate. This soup is ideal for cool evenings or quick weekday lunches, delivering satisfaction in a wholesome and plant-based form. It’s a naturally vegan recipe that’s easy to prepare in one pot, making it a great choice for busy days when you crave something warm, nutritious and flavourful. The olive oil enhances the body of the broth while the mixed vegetables add texture and colour. Whether served with crusty bread or on its own, this Three Bean Italian Herb Vegetable Soup Bowl is a nourishing and well-balanced meal designed to keep you energised and comforted.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer, Sauté
OCCASION/HOLIDAY
Fall, Winter, Potluck, Family Reunion, Valentine’s Day, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, High Fibre, Quick & Easy, Wheat / Gluten-Free, Healthy, Low/ No Sugar
DISH TYPE
Soup / Stew
INGREDIENTS
The ingredients required for Three Bean Italian Herb Vegetable Soup Bowl are listed below:
- 30 grams | 1.06 ounces | 2 tablespoons black beans
- 30 grams | 1.06 ounces | 2 tablespoons kidney beans
- 30 grams | 1.06 ounces | 2 tablespoons cannellini beans
- 240 milliliters | 8.12 fluid ounces | 1 cup vegetable broth
- 32 grams | 1.13 ounces | ¼ cup diced carrot and celery
- 8 grams | 0.03 ounces | ½ teaspoon Italian herbs
- 5 milliliters | 0.15 fluid ounces | 1 teaspoon olive oil
- 6 grams | 0.21 ounces | 1 teaspoon salt
- 2 grams | 0.07 ounces | 1 teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 229 kilocalories
- Fat: 5.4 grams
- Saturated Fat: 0.8 grams
- Carbohydrate: 34.5 grams
- Sugar: 3.2 grams
- Fibre: 9.6 grams
- Sodium: 540 milligrams
- Protein: 12.5 grams
- Calcium: 90 milligrams
- Potassium: 670 milligrams
- Iron: 3.8 milligrams
- Potassium: 1329.1 mg
PREPARATION
These steps are followed for the preparation of Three Bean Italian Herb Vegetable Soup Bowl:
- Sauté The Vegetables: In a small saucepan, heat olive oil over medium heat. Add diced carrot and celery, and sauté for 2 to 3 minutes until softened.
- Add The Beans: Stir in black, kidney and cannellini beans. Cook for 1 minute to warm through and mix flavours.
- Season And Simmer: Add vegetable broth and sprinkle in Italian herbs. Season with salt and pepper. Bring to a gentle simmer.
- Cook Through: Simmer for 10 to 12 minutes, allowing the flavours to meld and the vegetables to become tender.
- Final Stir And Serve: Stir well, taste for seasoning and serve Three Bean Italian Herb Vegetable Soup Bowl hot with optional garnish of fresh herbs or a lemon wedge.
PREPARATION TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Three Bean Italian Herb Vegetable Soup Bowl:
- Pre-Cooked Or Canned Beans: Pre-cooked or canned beans save time; rinse them before use to reduce sodium.
- Dice Vegetables Evenly: Dice vegetables evenly to ensure even cooking and a pleasant texture.
- Stir Occasionally: Stir occasionally to prevent sticking and ensure herbs are evenly distributed.
- Add Lemon Juice: A splash of lemon juice just before serving can brighten the flavours.
- Add Richness: For added richness, stir in 1 teaspoon of nutritional yeast or a drizzle of tahini.
VARIATIONS
- Add Grains: Stir in 2 tablespoons of cooked brown rice or quinoa to increase satiety.
- Include Greens: A handful of spinach or kale added in the last 2 minutes adds nutrients and colour.
- Spice It Up: Add a pinch of chilli flakes or smoked paprika for a warming kick.
- Herb Blend Swap: Replace Italian herbs with herbes de Provence or a mix of rosemary and thyme for a new twist.
- Broth Choice: Try mushroom broth for a deeper and earthier note or miso broth for an umami layer.
PREPPING AND STORAGE
- Refrigeration: Allow Three Bean Italian Herb Vegetable Soup Bowl to cool, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.
- Batch Preparation Tip: Multiply quantities to make several servings at once for meal preparation or family portions.
