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Italian Bean Soup

Prep time 10 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • Cooking spray
  • 1 cup chopped green bell pepper (about 1 large)
  • 1 cup chopped onion
  • 2 (16-ounce) cans navy beans, rinsed and drained
  • 1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
  • 1 (14 1/2-ounce) can diced Italian-style tomatoes, undrained
  • 1 tablespoon commercial pesto

Nutrition Information

  • calories 228
  • fat 2.8 g
  • satfat 0.5 g
  • protein 11.9 g
  • carbohydrate 39.6 g
  • fiber 7.2 g
  • cholesterol 0 mg
  • iron 4.7 mg
  • sodium 1223 mg
  • calcium 162 mg

How to Make It

  1. Heat a Dutch oven coated with cooking spray over medium-high heat until hot. Add bell pepper and onion; cook 8 minutes or until onion is tender.

  2. Add beans and remaining 3 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes.

Oxmoor House Healthy Eating Collection