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Italian Bean Soup

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Submitted by beefjerky

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 237
CUP ML NAVY BEANS
dried
2 2
QUARTS QUARTS WATER *
1 237
CUP ML ONIONS
chopped
1 237
CUP ML GREEN BELL PEPPERS
chopped
1 237
CUP ML CARROTS
chopped
1 ½ 7.5
TEASPOONS ML BASIL
dried *
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML OREGANO
¼ 1.3
TEASPOON ML DRY MUSTARD
2 2
CLOVES CLOVES GARLIC
minced
24 693.6
OUNCES ML/G TOMATO SAUCE
½ 118
CUP ML PASTA, WHOLE-WHEAT MACARONI
uncooked *

Directions

Sort and wash beans; place in a dutch oven.

Cover with water 2 inches above beans.

Bring to a boil. cook over high heat 2 minutes cover, and let stand 1 hour.

Drain beans.

Add 2 quarts water and all ingredients except macaroni.

Cover and and simmer 1½ hours or until beans are tender, stirring occasionally.

Add macaroni and cook uncovered 10 minutes, or until macaroni is tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 123 5% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 619mg 26%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 23%
Sugars g
Protein 12g
Vitamin A 82% Vitamin C 67%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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