Italian Bean Soup

Recipe from Oxmoor House

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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


  • 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


  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.
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