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Italian Bean Soup

 

54

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup navy beans
dried
2 quarts water
*
1 cup onions
chopped
1 cup green bell peppers
chopped
1 cup carrots
chopped
1 ½ teaspoons basil
dried
*
1 teaspoon salt
1 ½ teaspoons oregano
¼ teaspoon dry mustard
*
2 cloves garlic
minced
24 ounces tomato sauce
½ cup 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

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 1235% of calories 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?

 

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