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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 117 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 209 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | N/A |
| Calcium | 76 mg |
| Iron | 2 mg |
| Potassium | 19 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Italian Bean Soup. Recipe source: Choices: Steps Toward Health University of Massachusetts Extension Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.