Italian Bean Soup

Name: Italian Bean Soup
Yield: 18 servings
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

Source: Choices: Steps Toward Health University of Massachusetts Extension Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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.

Makes

18 servings

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

Directions

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.

Notes

Freeze leftovers in plastic sealed containers with 1/2-inch air space under the lid. Learn more about: Tomatoes Onions Green Beans Garlic

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