From the Pantry Butler kitchen
Italian Bean Soup
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. USDA MyPlate Kitchen — Choices: Steps Toward Health — University of Massachusetts — Extension Nutrition Education Program (public domain), via myplate.food
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
Method
- Wash hands with soap and water.
- In a large pot, combine all ingredients.
- Cover and simmer for 30 minutes.
- Serve with Italian or French bread or whole-wheat rolls.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →