Italian Bean Soup
Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from
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Recipe Time
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Prep Time:
Nutritional Information
Amount per serving
- Calories: 228
- Fat: 2.8g
- Saturated fat: 0.5g
- Protein: 11.9g
- Carbohydrate: 39.6g
- Fiber: 7.2g
- Cholesterol: 0mg
- Iron: 4.7mg
- Sodium: 1223mg
- Calcium: 162mg
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.
Italian Bean Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Family
- CUISINE: Italian
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Oxmoor House
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