Three-Bean Vegetable Soup with Lemon Zest

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, comforting soup featuring three beans simmered with carrots, celery, and a bright burst of lemon for depth. This american-inspired soups ready in about 90 minutes pairs rinsed dried white beans, rinsed dried cannellini beans, rinsed dried kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed dried white beans
• 1 cup, rinsed dried cannellini beans
• 1 cup, rinsed dried kidney beans
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, finely chopped onion
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp lemon zest
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot, combine 1 cup rinsed dried white beans, 1 cup rinsed dried cannellini beans, 1 cup rinsed dried kidney beans, 2 diced carrots, 2 diced celery stalks, 1 chopped onion, 6 cups vegetable broth, and 1 can diced tomatoes.
2. Step 2: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour until beans are tender, skimming off any foam that rises.
3. Step 3: Stir in 1 tsp lemon zest, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, cooking uncovered for 10 minutes until flavors meld and soup thickens slightly.