Basil Parmesan Bean Soup Trio 

Bean Soup is a timeless comfort food loved by many for its hearty flavor and nutritional properties. Inspired by a popular combination of chickpeas, navy beans, and pinto beans, this recipe creates a delicious trio of textures and flavors. Enriched with  Del Campos’ rich extra virgin olive oil, the tangy flavor of grated Parmesan  and a touch of Tabasco for a spicy kick, this soup is a symphony of flavors that will tantalize your taste buds.

As the smell of cooked beans fills your kitchen, you can look forward to the comforting  soup that awaits you. With every spoonful you can taste the tender beans, the subtle sweetness of the vegetables and the strong depth of the broth.Sprinkled with a pinch of Parmesan cheese and garnished with fresh basil leaves, each portion becomes a culinary work of art that invites you to enjoy the healthy delicacy.

Whether  as a hearty meal on its own or  with crusty bread for dipping, this bean soup is a versatile dish that will warm your heart and nourish your soul. Join us in the kitchen  on a culinary journey and celebrate the simple joys of homemade, tasty food.

 Ingredients:

• 1 cup dried chickpeas
• 1 cup dried white beans
• 1 cup dried pinto beans
• 2 tablespoons Del Campos extra virgin olive oil
• 1 chopped onion
• 3 minced garlic cloves
• 1 carrot, diced
• 1 Stick of celery, diced
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Tabasco sauce to taste
• Grated Parmesan cheese, for serving
• Fresh basil leaves, chopped, for garnish

 Instructions :

1. Prepare beans: Rinse chickpeas, kidney beans and pinto beans with cold water.Soak them overnight in separate containers and cover with water. Drain and rinse before cooking.
2. Cook beans: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.Add the minced garlic and cook  another minute until fragrant. Add the soaked and drained beans to the pot along with the vegetable or chicken broth.
3. Simmer soup: Bring the mixture to a boil, then reduce the heat. Cover the pot and simmer the soup for about 1 to 1 1/2 hours, or until the beans are tender.Stir occasionally and remove any foam that may rise to the surface.
4. Add vegetables: Once the beans are soft, add the chopped carrot and celery to the soup. Season with dried thyme, salt and pepper. Simmer the soup for another 20 to 30 minutes until the vegetables are cooked through.5. Adjust seasonings: Taste the soup and adjust seasonings as needed. If you like a little spice, add a few drops of Tabasco sauce to the soup and stir well.
5. Serve: Serve the bean soup in bowls. Drizzle each serving with a little Del Campos extra virgin olive oil. Sprinkle the grated Parmesan cheese on top and garnish with torn fresh basil leaves.
6. Enjoy: Serve the soup hot and enjoy the pleasant taste of the trio of beans, parmesan and basil!This hearty bean soup is perfect for a cozy evening at home and is guaranteed to warm you from the inside out. Enjoy!