Serves 18
118 cal · 45 min
Italian Bean Soup
Recipe GLPRfe93ba6faab1bd
A hearty and wholesome Italian-inspired bean soup loaded with three varieties of beans, garden vegetables, and aromatic herbs. This nourishing one-pot soup comes together quickly and delivers authentic Italian flavors in every spoonful. Perfect for a comforting weeknight meal or entertaining guests.
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Ingredients
1 can (15.5 ounces) great northern beans, low-sodium, drained and rinsed
1 can (15.5 ounces) red kidney beans, low-sodium, drained and rinsed
2 cans (15.5 ounces) pinto beans, low-sodium, drained and rinsed
46 fluid ounces low-sodium tomato juice or vegetable juice
1 can (14.5 ounces) Italian-style stewed tomatoes, low-sodium
1 can (14.5 ounces) low-sodium vegetable broth
1 can (15 ounces) cut green beans, low-sodium, drained
1 1/2 tablespoons Italian seasoning
1 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Drain and rinse the great northern beans, red kidney beans, and pinto beans in a colander under cold running water.
Drain the canned green beans and set aside.
Chop the medium onion into small, even pieces and mince the garlic cloves.
In a large pot, combine the rinsed great northern beans, red kidney beans, pinto beans, tomato juice, stewed tomatoes with their liquid, vegetable broth, drained green beans, chopped onion, minced garlic, Italian seasoning, and black pepper.
Stir well to distribute all ingredients evenly throughout the pot.
Cover the pot with a lid and bring the soup to a boil over medium-high heat.
Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
Ladle the soup into bowls and serve hot alongside crusty Italian bread, French bread, or warm whole-wheat rolls.
