Italian Bean Soup
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 (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 (or V-8 brand juice)
- 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 (drained)
- 1 1/2 tablespoons Italian seasoning
- 1 medium onion (chopped)
- 1/4 teaspoon black pepper
- 2 garlic cloves
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
