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Italian Bean Soup

posted Jun 13, 2016, 5:39 AM by Linda Hopey

Three beans combine with savory vegetables in a rich, tomato-based broth for this Italian Bean Soup. Served with a whole wheat roll, this recipe makes a satisfying and wholesome lunch or dinner.

Ingredients

1 can great northern beans (15 ounce)
1 can red kidney beans (15 ounce)
2 cans pinto beans (15 ounce)
46 fluid ounces tomato juice (or V-8 juice)
1 can Italian style or stewed tomatoes (15 ounce)
1 can vegetable broth, low-sodium (15 ounce)
1 can green beans (15 ounce, drained)
1 1/2 tablespoons Italian seasoning
onion (medium, chopped)
1/4 teaspoon black pepper
garlic clove (fresh)

Directions

1. In a large pot, combine all ingredients.

2. Cover and simmer for 30 minutes.

3. Serve with Italian or French bread or whole-wheat rolls.

Notes

Freeze leftovers in plastic sealed containers with 1/2-inch air space under the lid.

Total Calories
110
Total Fat
1 g
1%
Protein
6 g
Carbohydrates
21 g
7%
Dietary Fiber
6 g
24%
Saturated Fat
0 g
0%
Sodium
470 mg
20%
*Percent Daily Values are based on a 2,000 calorie diet.
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