Italian Veggie Bean Soup

(from ShollyBear’s recipe box)

Source: Shape Magazine

Serves 4 people

Categories: Soup

Ingredients

  • 3 c. vegetable broth
  • 14 1/2 oz. can diced tomatoes
  • 2 c. frozen mixed vegetables (preferably "Tuscan Style")
  • 1 c. red kidney beans
  • 1 c. chickpeas
  • salt and pepper

Directions

  1. In a large saucepan, combine vegetable broth, diced tomatoes, and mixed vegetables over a high heat; cover pan and cook for 2 min.

  2. Add red kidney beans and chickpeas; cover pan and cook for 2 min.

  3. Add salt and pepper as preferred

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