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for February 2010
Italian Bean Soup
INGREDIENTS:
1 can (15 ounce) great northern beans, drained & rinsed
1 can (15 ounce) red kidney beans, drained & rinsed
2 cans (15 ounce) pinto beans, drained & rinsed
1 can (46 ounce) low sodium tomato juice or V-8 juice
1 can (15 ounce) No Added Salt Italian style or stewed tomatoes
1 can (15 ounce) vegetable-broth, low-sodium
1 can (15 ounce) drained No Added Salt green beans
1 1/2 Tablespoons Italian seasoning
1 medium chopped onion
1/4 teaspoon black pepper
2 fresh garlic cloves
DIRECTIONS:
1. In a large pot, combine all ingredients.
2. Cover and simmer for 30 minutes.
3. Serve with Italian or French bread or whole-wheat rolls.
Note: Beans are a healthy high-fiber alternative to meat. Freeze leftovers in plastic sealed containers with 1/2-inch air space under the lid.
NUTRITIONAL INFORMATION: (per serving)
Yield: 18 servings
Seving size: 1/18 of recipe
Calories 110
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 220mg
Total Carbohydrate 20g
Dietary Fiber 6g
Sugars 6g
Protein 7g
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