Preparation:
Prepare the Beans: Rinse the garbanzo beans, navy beans, and pinto beans under cold water. Soak them overnight in separate bowls, covering each with water. Drain and rinse them before cooking.
- Cook the Beans: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the soaked and drained beans to the pot along with the vegetable or chicken broth.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1 1/2 hours, or until the beans are tender. Stir occasionally and skim off any foam that rises to the surface.
- Add Vegetables: Once the beans are tender, add the diced carrot and celery to the soup. Season with dried thyme, salt, and pepper. Continue to simmer the soup for another 20-30 minutes until the vegetables are cooked through.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. For a hint of heat, add a few dashes of Tabasco sauce to the soup and stir well.
- Serve: Ladle the bean soup into bowls. Drizzle each serving with a bit of Del Campos extra-virgin olive oil. Sprinkle grated Parmesan cheese on top and garnish with torn fresh basil leaves.
- Enjoy: Serve the soup hot and savor the comforting flavors of the bean trio, Parmesan cheese, and basil!
This hearty bean soup is perfect for a cozy night in, promising to warm you up and satisfy with every spoonful.
