Italian Bean Soup(Low-Fat - Heart Healthy)
A hearty, low-fat, meatless Italian bean soup bursting with tomatoes, garlic, and Italian herbs, perfect for a wholesome, comforting meal suitable for vegetarians and health-conscious eaters.
Ingredients
Instructions
- In a large kettle, combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat and simmer for 2 minutes.
- Remove from heat; cover and let stand for 1 hour.
- Drain and rinse beans.
- In the same pan, combine beans, 5 cups fresh water, undrained tomatoes, onion, bouillon cubes, garlic, Italian seasoning, and pepper. Bring to a boil; reduce heat.
- Cover and simmer about 1 1/2 hours or until beans are tender.
- Mash beans slightly with a wooden spoon.
- Add frozen green beans and simmer until beans are tender.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf or using vegetable broth instead of water. You can substitute the Great Northern beans with cannellini beans if desired. If you prefer a spicier kick, add crushed red pepper flakes. To reduce cooking time, soak the beans overnight or use canned beans, but adjust the cooking time accordingly to avoid mushiness.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or basil for added flavor. It pairs beautifully with crusty bread or a side salad such as Applebaum'S Italiano Salad for a complete meal. For a heartier option, consider serving it alongside a small bowl of Pasta Fasule to complement the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of water or broth while reheating to restore the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Bean Soup(Low-Fat - Heart Healthy) contains roughly 280 calories, with 14g protein, 50g carbohydrates, and 4g fat. It is an excellent source of vitamin C (51% of the Daily Value), dietary fiber (41% of the Daily Value), and protein (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. Just rinse and drain them before adding to the soup. Reduce the cooking time to about 20-30 minutes, just enough to heat everything through and allow the flavors to meld.
How can I make this soup vegetarian or vegan?
To make this soup vegetarian or vegan, simply replace the beef bouillon cubes with vegetable bouillon cubes. This will maintain the flavor while ensuring the dish is suitable for those following vegan recipes.
Can I freeze the soup for later?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).