Italian Bean Soup
Recipe Image
Makes:
18
servings
Total Cost:
$$$$
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, low-sodium (15.5 ounce)
- 1 can red kidney beans, low-sodium (15.5 ounce)
- 2 cans pinto beans, low-sodium (15.5 ounce)
- 46 us fluid ounces tomato juice, low-sodium (or V-8 brand juice)
- 1 can Italian style or stewed tomatoes (14.5 ounce, low-sodium)
- 1 can vegetable broth, low-sodium (14.5 ounce)
- 1 can green beans, low-sodium (15 ounce, drained)
- 1 1/2 tablespoons Italian seasoning
- 1 onion (medium, chopped)
- 1/4 teaspoon black pepper
- 2 garlic clove (fresh)
Directions
- Wash hands with soap and water.
- In a large pot, combine all ingredients.
- Cover and simmer for 30 minutes.
- 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:
Choices: Steps Toward Health
University of Massachusetts
Extension Nutrition Education Program
