Three Bean Minestrone Soup is the perfect recipe from
the cookbook Prep Ahead Meals from Scratch you can
make ahead of time to have on hand for busy nights.
The combination of Italian herbs in this soup create a flavorful broth and the
three different beans provide lots of protein creating a hearty soup that will leave you
feeling satisfied with this minestrone soup recipe.
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One of my favorite bloggers wrote a cookbook!
I've been friends with Alea Milham and follow her blog,
Premeditated Leftovers for some time now.
When Alea asked for bloggers to review her new cookbook,
Prep Ahead Meals from Scratch, I signed up!
I chose to review the Three-Bean Minestrone Soup recipe,
but my husband wanted to write the review...
My wife asked me to try a new soup recipe over the weekend. This does not sound like a big deal on the surface. But then, you don’t know my family. Cooking in our family is a matter of enormous pride (in the best sense). Within the Christensen/Behr/Somma/Spoelstra clan, the competition is friendly, fierce, and the “winner” is measured in the tiniest of degrees. Between my wife, mother-in-law, sister, and sisters-in law, I can honestly say that I have not had a bad home-cooked meal in 30 years.
So asking me to try a recipe from an outside source is kind of an event. Here is my honest evaluation of the Three Bean Minestrone Soup from Prep Ahead Meals from Scratch.
First, the recipe tests. By this I mean it tests without needing any kind of “rescue” by an experienced stove top artisan. The recipe tests as is without any improvisation. I understand that this is the art of cooking as opposed to the science of baking, but it still matters. What you see on the recipe page is what you get in the kitchen.
Next, the recipe delivers. The word that comes to mind is “hearty.” That’s from the beans. The black, white, and garbanzo varieties provide the mainstay for this course. The cocktail of carrot, celery, onion, and green bean (does this make it a four bean soup? Umm, no.) provide the usual boost. The spinach provides a slight sweetness to counterbalance the understated garlic and herbs. You can taste them. They are right there, playing their part.
Finally, this is a meal. Sure one could serve this in a teacup or a pudding bowl as part of a meal, but I can’t imagine why. My recommendation, best served behind a picture window inside a cabin overlooking a frozen lake.
Now, on to the recipe...
Three-Bean Minestrone Soup
- 1 tbsp olive oil
- ½ cup minced onion
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- ½ cup chopped green beans
- ⅓ cup julienne or shredded carrot
- 4 cups Vegetable Broth
- 2 cups or 1 (14.5-oz) can diced tomatoes
- 1¾ cups cooked black beans
- 1¾ cups cooked white beans
- 1¾ cups cooked garbanzo beans
- 1 tsp oregano
- ½ tsp basil
- ½ tsp thyme
- 2 cups fresh spinach
Heat the olive oil over medium heat in a large pot. Add the onion, celery, garlic, green beans and carrot and sauté for 5 minutes.
Add the vegetable broth, tomatoes, beans and spices to the soup. Stir to combine.Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
Add the spinach leaves and cook for 5 minutes longer, or until the spinach is wilted.
PREP-AHEAD TIP: This soup can be made in advance and stored in the refrigerator for 2 or 3 days. It also freezes well and can be kept in the freezer for up to 3 months.
The photography is beautiful and all the recipes are well thought out with great ideas of how to plan ahead with the cooking. Alea shows you how to use simple prep-ahead techniques to stock your refrigerator with pre-cooked ingredients that can be combined with fresh produce to easily create wholesome meals. At the end of the book she shares pantry staples to
always have on hand to save time and money.
You can learn more about the book HERE...
And please head over to Alea's blog, Premeditated Leftovers.
She has an amazing blog with tons of great ideas!
And if you're looking for more soup recipes, check out my
Soup Board on Pinterest...