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Three Bean Spring Minestrone

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Three Bean Spring Minestrone is a vibrant and hearty soup that brings together the goodness of fresh vegetables and protein-packed beans. Perfect for any occasion, this dish features a delightful medley of flavors, making it not only satisfying but also visually appealing. Whether you’re enjoying it on a cozy night in or serving it at a gathering, this minestrone is sure to impress family and friends alike.

Ingredients

Scale
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 cups diced zucchini
  • 6 cups low-sodium vegetable broth
  • 4 cloves garlic, minced
  • 2 tsp dried Italian herbs
  • 2 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare your vegetables by washing and chopping them into bite-sized pieces.
  2. In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 3-4 minutes.
  3. Add the chopped carrots, celery, and zucchini to the pot; sauté until slightly softened.
  4. Pour in the vegetable broth along with the drained beans. Stir gently and bring to a simmer for about 10 minutes.
  5. Season generously with dried herbs, salt, and pepper to taste.
  6. Allow the soup to simmer on low heat for an additional 15-20 minutes to combine flavors.
  7. Serve hot with crusty bread or as part of a larger meal.

Nutrition

Keywords: For added flavor depth, consider using fresh herbs like basil or parsley. This recipe is highly adaptable—feel free to swap in seasonal vegetables or use quinoa for an extra protein boost. Leftovers can be refrigerated for up to four days or frozen for future meals.

Find it online: https://rosykitchenette.com/delightful-three-bean-spring-minestrone-recipe-to-savor/