How To Make The Three – Bean Soup

Three- Bean Soup

Three- Bean Soup

Inspired by some beautiful heritage cannellini Bean I had in my closet, I decided to combine them with the favas that are just about to vanish from requests and the green Bean that will be around into the fall. I cook the favas and green Bean independently and stir them into the haze a many twinkles before serving so they ’ll retain their bright green color.

Table of Contents


½ pound (1 heaped cup) white beans, like navy beans or cannellini, washed, picked over and soaked overnight or for 6 hours
1 bay leaf
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, cut in half, half finely chopped
6 garlic cloves, 2 peeled, 4 minced
1 large carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
A bouquet garni made with a few sprigs each parsley and mint, and, if desired, a Parmesan rind
½ pound green beans, ends trimmed
1 pound fava beans, shelled and skinned
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh mint
Freshly grated Parmesan for garnish

The Three – Bean Soup Recipe Video

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Step 1
Drain the white Bean and combine with 7 mugs water, the complete half of the onion, the 2 hulled garlic cloves and the bay splint in a large saucepan. Bring to a pustule, skim off any froth that rises and reduce the heat. Cover and poach 1 hour, until the Bean are just tender. Add swab to taste and lately base pepper.

Step 2
In a heavy haze pot or Dutch roaster, toast the olive oil painting over medium heat and add the diced onion, carrot and celery. Cook, shifting, until vegetables are tender, about 5 twinkles, and add the garlic and the red bell pepper. Cook, shifting, until the garlic is ambrosial, about 1 nanosecond. Add the Bean with their liquid and the bouquet garni, and bring back to a pustule. Reduce the heat, cover and poach 1 hour, until the Bean and vegetables are tender and the broth is sweet. Taste and acclimate swab. Add lately base pepper.

Step 3
Meanwhile, wash out the saucepan you started the Bean in, fill half with water and bring to a pustule. Fill a coliseum with ice water. When the water in the saucepan comes to a pustule, add swab to taste and drop in the green Bean . pustule 4 twinkles, and also transfer the Bean to the ice water without draining the pot, using a slotted ladle or strainer. Drain the Bean and cut in 1- inch pieces. Bring the water in the saucepan back to a pustule and shell and skin the favas.

Step 4
Shortly before serving the haze, stir in the diced parsley and mint, add the green Bean and barked favas and poach for a many twinkles. Serve, outgunned with Parmesan rubbish if asked .

Also Read :- What is The Best 20 Soup Recipe

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