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Italian Bean Soup

Italian Bean Soup
Italian Bean Soup
Here’s a fiber-rich recipe from the University of Massachusetts Extension Nutrition Program.


1 (15-ounce) can great northern beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
2 (15-ounce) cans pinto beans
1 (46-ounce) can tomato juice or V-8 juice
1 (15-ounce) can Italian style or stewed tomatoes
1 (15-ounce) can vegetable broth, low-sodium
1 (15-ounce) can drained green beans
1 1/2 Tbsp. Italian seasoning
1 medium chopped onion
1/4 tsp. black pepper
2 fresh garlic cloves


In a large pot, combine all ingredients. Cover and simmer for 30 minutes

Makes 18 servings.Each serving has 110 calories, 1 gram (g) of fat, 20 g of carbohydrate, 6 g of fiber and 440 milligrams of sodium.



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