Three-Bean Soup with Fresh Basil & Watercress
Hearty three-bean soup with fresh basil and watercress. Easy to make with green beans, tomatoes, and herbs
Print Recipe
Ingredients
- 3 tbsp olive oil
- 1 red onion finely chopped
- 1 celery stalk finely chopped
- 1 x 400g tin of chopped tomatoes
- 1 tsp brown sugar
- 150 grams fine green beans cut into small pieces (4–5 pieces per bean)
- 1 tin red kidney beans drained and rinsed
- 1 tin butter beans drained and rinsed
- 750 ml vegetable stock
- 2 tbsp fresh basil finely chopped
- Fresh watercress for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and celery. Cook for about 8 minutes until softened.
- Stir in the tin of tomatoes and the brown sugar. Cook for 2–3 minutes to combine flavours.
- Add the green beans, kidney beans, and butter beans.
- Pour in the vegetable stock, ensuring the beans are covered.
- Simmer for 20 minutes, stirring occasionally.
- Add the chopped fresh basil and adjust the seasoning with salt and pepper as needed.
- Serve hot with a pile of fresh watercress on top for added freshness.
Notes
Storage Instructions for Three-Bean Soup
- Refrigeration: Cool completely and store in an airtight container. Keeps for up to 4 days in the fridge.
- Freezing: Transfer cooled soup into freezer-safe containers. Freeze for up to 3 months.
- Reheating: Thaw in the fridge overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until hot.
Servings: 4