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.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 18
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• Low-Calorie
• Low-Carb

Tags

• one-pot
• healthy
• budget-friendly
• comfort food

Ingredients

• 1 can great northern beans (low-sodium, 15.5 ounces)
• 1 can red kidney beans (low-sodium, 15.5 ounces)
• 2 can pinto beans (low-sodium, 15.5 ounces)
• 46 fluid ounce tomato juice (low-sodium)
• 1 can Italian style tomatoes (low-sodium, 14.5 ounces)
• 1 can vegetable broth (low-sodium, 14.5 ounces)
• 1 can green beans (low-sodium, drained, 15 ounces)
• 1.5 tablespoon Italian seasoning
• 1 onion (medium, chopped)
• 0.25 teaspoon black pepper
• 2 clove garlic cloves

Instructions

1. In a large pot, combine great northern beans, red kidney beans, pinto beans, tomato juice, Italian style tomatoes, vegetable broth, green beans, Italian seasoning, onion, black pepper, and garlic cloves.
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.

Nutrition (per serving)

• Calories: 118
• Protein: 6.5 g
• Carbohydrates: 22.3 g
• Fat: 0.9 g
• Fiber: 6 g
• Sodium: 203 mg
• Saturated Fat: 0.2 g
• Sugar: 4.5 g