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.
- 18 Servings
- $9.00 or more
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.
- 18 Servings
- $9.00 or more
Ingredients
- 1 can (15.5 ounces) great northern beans, low-sodium
- 1 can (15.5 ounces) red kidney beans, low-sodium
- 2 cans (15.5 ounces) pinto beans, low-sodium
- 46 us fluid ounces tomato juice, low-sodium
- 1 can (14.5 ounces) Italian style or stewed tomatoes, low-sodium
- 1 can (14.5 ounces) vegetable broth, low-sodium
- 1 can (15 ounces) green beans, low-sodium
- 1 1/2 tablespoons Italian seasoning
- 1 medium onion
- 1/4 teaspoon black pepper
- 2 garlic cloves
Steps
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.
Ingredients
Serving Size: 1 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 117 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Minerals | |
| Calcium | 76 mg |
| Potassium | 19 mg |
| Sodium | 209 mg |
| Iron | 2 mg |
| Vitamins | |
| Vitamin C | 18 mg |
Source:
- Choices: Steps Toward Health
- University of Massachusetts
- Extension Nutrition Education Program