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Italian Bean Soup

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Italian Bean Soup
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Italian Bean Soup
En Español

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  • Makes: 18 servings

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 can pinto beans (15 ounce)
  • 46 us fluid ounce tomato juice (or V-8 juice)
  • 1 can Italian style or stewed tomatoes (15 ounce, low sodium)
  • 1 can vegetable broth, low-sodium (15 ounce)
  • 1 can green beans (15 ounce, drained)
  • 1 1/2 tablespoon Italian seasoning
  • 1 onion (medium, chopped)
  • 1/4 teaspoon black pepper
  • 2 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.

Learn more about:

Source: University of Massachusetts, Extension Nutrition Education Program, Choices: Steps Toward Health

Nutrition Information

Serving Size: 1 cup
Nutrients Amount
Calories 137
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 491 mg
Total Carbohydrate 27 g
Dietary Fiber 7 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 8 g
Potassium N/A
N/A - data is not available
Nutrients Amount
Calories 137
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Total Carbohydrate 27 g
Dietary Fiber 7 g
Total Sugars 5 g
Added Sugars 0 g
Protein 8 g
Minerals
Sodium 491 mg
Vitamins
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 cups
Protein Foods
1 3/4 ounces

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