Three Bean Soup

 

By Melissa Clark

 

 

“Total Time

    40 minutes

Prep Time

    10 minutes

Cook Time

    30 minutes

Rating

    5

 

Three bean salads are usually the stuff of picnics and potlucks. But that same combination of canned beans and fresh green beans turns soft and silky when simmered into broth, rounded out with tomato paste for body and sweetness, ground coriander for a warm note and a sprinkling of Parmesan for depth. And just as in a classic three bean salad, a garnish of lightly pickled red onions adds acidity and crunch.

 

Ingredients

 

Yield: 4 servings

 

    1large red onion, thinly sliced

    3tablespoons fresh lime juice

    1teaspoon fine sea or table salt, more as needed

    3tablespoons extra-virgin olive oil, more for serving

    2celery stalks, sliced

    1carrot, sliced

    3garlic cloves, minced

    1tablespoon tomato paste

    1teaspoon ground coriander

    ½ teaspoon freshly ground black pepper, more for serving

    1quart vegetable or chicken broth

    1(15-ounce) can white beans, rinsed

    1(15-ounce) can kidney beans or chickpeas, rinsed

    8ounces green beans, cut into 1-inch pieces (about 1¾ cups)

    Grated Parmesan, celery leaves and chopped parsley, for serving

 

Preparation

 

    Step 1

 

    In a small bowl, combine ⅓ cup of the onion slices with the lime juice and a pinch of salt and let sit, tossing occasionally, while the soup simmers.

    Step 2

 

    Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add remaining onion slices, celery, carrot and a pinch of salt, and cook until the vegetables are very soft and brown at the edges, 7 to 10 minutes.

    Step 3

 

    Add the garlic, tomato paste, coriander and pepper, and cook until the paste darkens and the garlic is fragrant, about 1 minute.

    Step 4

 

    Add broth, white beans and kidney beans, and bring to a simmer. Let simmer until the soup is nice and flavorful, adding more salt if needed, 15 to 20 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

    Step 5

 

    Add the green beans to the pot and simmer until tender, 4 to 8 minutes.

    Step 6

 

    Top each bowl with some of the pickled onions and a little of the lime juice if you like, plus a generous shower of Parmesan, more pepper, celery leaves, parsley and a drizzle of olive oil.”