Italian Bean Soup

chef.gonzalo's picture

Sep. 22, 2011

Ingredients

Dry navy beans 1 Cup (16 tbs) , rinsed and soaked overnight
Tomato sauce 8 Ounce (1 Can)
Onion 1 Cup (16 tbs) , chopped
Carrots 1 Cup (16 tbs) , chopped
Green pepper 1/2 Cup (8 tbs) , chopped
Garlic 2 Clove (10 gm) , minced
Instant beef bouillon granules 2 Tablespoon
Dried basil 1 1/2 Teaspoon , crushed
Dried oregano 1 1/2 Teaspoon , crushed
Macaroni 1/2 Cup (8 tbs)
Water 8 Cup (128 tbs)

Directions

MAKING

1. In a saucepan, combine beans with water and boil the mixture; boil for about 2 minutes.

2. Remove from heat; cover and let it stand for at least 1 hour but do not drain.

3. Stir in 1-teaspoon salt and the remaining ingredients, except macaroni; cover and simmer for about 1 1/2 hours.

4. Stir in macaroni and cook, uncovered for another 15 minutes.

SERVING

5. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 228Calories from Fat 13

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 1834 mg76.42%

Total Carbohydrates 44 g14.7%

Dietary Fiber 11 g44%

Sugars 9 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet