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.
- Yield
- 18 servings
- Serving size
- 1 cup
- Rating
- 3.45 of 5 (82 ratings)
Food groups
- Vegetables: 1 1/4 cups
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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 117.95 |
| Total Fat | 0.86 g |
| Saturated Fat | 0.17 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 22.27 g |
| Dietary Fiber | 6.04 g |
| Total Sugars | 4.53 g |
| Added Sugars included | 0 g |
| Protein | 6.49 g |
| Calcium | 70 mg |
| Potassium | 522 mg |
| Sodium | 202.63 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 50 mg |
| Phosphorus | 129 mg |
| Selenium | 4 mg |
| Zinc | 1 mg |
| Vitamin A | 27 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 44 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 14 mcg |
| Folate | 62 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 36 mg |
Notes
Freeze leftovers in plastic sealed containers with 1/2-inch air space under the lid.
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Source
Recipe by: Choices: Steps Toward Health — University of Massachusetts — Extension Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/italian-bean-soup. Federal works are public domain in the United States.