Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
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.
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
- 15.5 cup Great northern beans, low-sodium
- 15.5 cup Red kidney beans, low-sodium
- 31 g Pinto beans, low-sodium
- 46 ml Tomato juice, low-sodium
- 14.5 cup Italian style or stewed tomatoes, low-sodium
- 14.5 cups Vegetable broth, low-sodium
- 15 cup Green beans, low-sodium (drained)
- 1 tsp Italian seasoning
- 1 piece(s) Onion chopped
- 1/4 tsp Black pepper
- 2 piece(s) Garlic
Instructions
- In a large pot, combine all ingredients.
- Cover and simmer for 30 minutes.
- Serve with Italian or French bread or whole-wheat rolls.
Storage and Meal Prep Tips
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