Italian Bean Soup

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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