Italian Three Bean Soup recipe

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Ingredients

1 tablespoon olive oil
2 onions, chopped
1 clove garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 (19 ounce) can kidney beans, undrained
1 (19 ounce) can garbanzo beans, undrained
1 (19 ounce) can lentils
3 tablespoons tomato paste
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 teaspoon salt
4 ounces mozzarella cheese, shredded

Nutrition Info

258.9 calories
carbohydrate: 38.5 g
cholesterol: 9.1 mg
fat: 5.5 g
fiber: 10.2 g
protein: 13.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1048 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.

Recipe Yield

8 servings

Recipe Note

Kidney beans, lentils, and garbanzo beans are stewed with tomatoes and spices. Easy to make, and freezes well.

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