Makes: 18 servings

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.

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

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.

Notes

• Freeze leftovers in plastic sealed containers with 1/2-inch air space under the lid.

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