Italian Bean Soup | MyPlate
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myplate-prod.azureedge.us.
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
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