Italian Bean Soup


1 (15.5-ounce) can white beans such as great northern

1 (15.5-ounce) can red kidney beans

2 (15.5-ounce) cans pinto beans

2 cups green beans, fresh or frozen, cut into 1-inch pieces

1 (46-ounce) can tomato juice or V-8 juice

1 (14.5-ounce) can stewed tomatoes, unsalted

1 (14.5-ounce) can vegetable broth, low-sodium

1/2 tablespoons Italian seasoning

1 medium onion, chopped

1/4 teaspoon black pepper

2 fresh cloves of garlic (or 1/4 teaspoon garlic powder) 

  1. Wash and prepare the vegetables.
  2. Drain and rinse the canned beans.
  3. Combine all ingredients in a large pot.
  4. Bring just to a boil. Reduce the heat, cover, and simmer for 30 minutes.
  • Beans are a healthy high-fiber alternative to meat. 
  • Serve with whole-wheat bread or rolls.
  • Freeze leftovers in plastic sealed containers with 1/2-inch air space under the lid. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 100

Fruits and Vegetables: 1/2 cup

Fat: 0 g

Fiber: 5 g

Sodium: 330 mg


This material was developed by the UMass Extension Nutrition Education Program.

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