Italian Bean Soup
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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
118
Calories
7g
Protein
22g
Carbs
1g
Fat
6g
Fiber
5g
Sugar
203mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
great northern beans, low-sodium
1 can (15.5 ounces)
red kidney beans, low-sodium
1 can (15.5 ounces)
pinto beans, low-sodium
2 cans (15.5 ounces)
us fluid ounces tomato juice, low-sodium
46 · or V-8 brand juice
Italian style or stewed tomatoes, low-sodium
1 can (14.5 ounces)
vegetable broth, low-sodium
1 can (14.5 ounces)
green beans, low-sodium
1 can (15 ounces) · drained
Italian seasoning
1 1/2 tablespoons
onion
1 medium · chopped
black pepper
1/4 teaspoon
garlic cloves
2
Instructions
- 1
Wash hands with soap and water.
- 2
In a large pot, combine all ingredients.
- 3
Cover and simmer for 30 minutes.
- 4
Serve with Italian or French bread or whole-wheat rolls.
Source: USDA MyPlate Kitchen · Choices: Steps Toward Health University of Massachusetts Extension Nutrition Education Program
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