Course Entrees, Soups
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Vegetarian
Recipe Contributed By The Mediterranean Dish

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Three Bean Soup with Tomato Pesto

Prep Time 10 minutes
Cook Time 27 minutes



  • olive oil, extra virgin
  • 1 large potato, russet; peeled, washed and diced into small cubes
  • 1 15 oz can tomatoes, diced
  • 1 tbsp white vinegar
  • 1 tbsp coriander, ground
  • 1 tsp paprika, Spanish
  • salt and pepper
  • 5 cups vegetable broth, low-sodium
  • 8 oz spinach, frozen, no need to thaw
  • 2 cups kidney beans, red; cooked
  • 2 cups white kidney (cannellini) beans
  • 2 cups chickpeas
  • basil, leaves for garnish, optional
  • 1/3 cup pine nuts, toasted, for garnish (optional)

Tomato Pesto:

  • 2 large cloves garlic
  • 1 1/2 cup tomatoes, fresh; diced
  • 15 leaves basil
  • 1/2 cup olive oil, extra virgin
  • salt and pepper
  • 1/3 cup parmesan cheese, grated


  • In a large Dutch oven or heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
  • Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
  • Uncover, add vegetable broth and frozen spinach. Raise heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
  • While soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in grated Parmesan.
  • When soup is ready, remove from heat. Stir in the tomato pesto.
  • Transfer to serving bowl. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!