VegBatch
← All recipes

Three Bean Soup w/ Tomato Pesto

A brothy soup of potato, onion and three kinds of beans, seasoned with coriander and paprika and finished with spinach and a spoonful of tomato pesto. It is a one-pot dinner that reheats well through the week.

45 min · soup · vegetarian

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 1 potato, peeled, diced into cubes
  • 15 ounce diced tomato, canned
  • 1 tablespoon white vinegar
  • 1 tablespoon ground coriander
  • 1 teaspoon Spanish paprika
  • salt and pepper, to taste
  • 4 cup vegetable broth
  • 2 cup kidney beans, canned, rinsed and drained
  • 2 cup cannellini beans, canned, rinsed and drained
  • 2 cup chickpeas, canned, rinsed and drained
  • ¼ cup basil, fresh, chopped
  • 10 ounce spinach
  • ½ cup tomato pesto, store bought jar

Method

  1. In a large pot - heat olive oil - reduce heat to medium & add diced potatoes & onions cook 4-5 mins
  2. Add in tomato, vinegar, spices, S/P - stir to combine cook 4 mins
  3. Add veg broth bring to a boil - cook 15-20 mins till potatoes are tender.
  4. Add in tomato pesto, beans, spinach.

Notes

Marked "EASY" on the card. Store bought jarred tomato pesto works well. The cook's later note: used less broth (4 cups) and more beans, and thinks the soup would be great with farro.