Hearty Three-Bean Minestrone
This vibrant minestrone brims with the nutritious goodness of garbanzo, pinto, and white beans, creating a robust and flavorful soup. Fresh vegetables mingle with aromatic herbs and spices, resulting in a comforting dish perfect for any season. Pair it with crusty bread for a fulfilling meal that warms the soul.
ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1 lemon (for serving)
- Grated Parmesan cheese (optional, for serving)
steps
- 1.
Heat olive oil in a large pot over medium heat.
- 2.
Add the chopped onion and garlic, sauté until translucent.
- 3.
Stir in the carrots and celery, cooking for about 5 minutes.
- 4.
Add zucchini and red bell pepper; cook until slightly softened.
- 5.
Mix in the diced tomatoes, garbanzo beans, pinto beans, and white beans.
- 6.
Pour in the vegetable broth and add oregano, basil, and bay leaf.
- 7.
Bring to a boil, reduce heat, and let simmer for 25 minutes.
- 8.
Season with salt and pepper, then stir in the spinach or kale.
- 9.
Cook for an additional 5 minutes until greens are wilted.
- 10.
Serve hot, drizzled with lemon juice and topped with Parmesan cheese if desired.
