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Add a little extra to your tomato soup with the ingredients recommended in this homemade chunky tomato and bean soup recipe.

 

Ingredients

  • 3 medium ripe tomatoes, about 1 pound
  • 1 tablespoon vegetable oil
  • 1-1/2 cup onions, chopped
  • 2 teaspoons garlic, minced
  • 2-1/2 cups cooked white beans
  • 13-3/4 ounces reduced sodium fat-free chicken broth
  • 1 cup water
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Italian seasoning, crushed
  • 3 cups spinach leaves
  • 4 slices Italian bread, toasted
  • 4 teaspoons Parmesan cheese

 

Directions

  1. Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 3 cups); set aside.
  2. In 4-quart saucepan heat oil until hot. Add onion and garlic; cook and stir until softened, 3 to 4 minutes. Add beans, broth, 1 cup water, black pepper, Italian seasonings and reserved tomatoes; bring to a boil; reduce heat and simmer, covered 15 minutes.
  3. Stir in spinach; cook until spinach is tender, 2 to 3 minutes.
  4. To serve, in each bowl place a slice of bread; ladle in soup. Sprinkle with Parmesan cheese.

 

Nutrition Facts    
Serving Size 1/4 of recipe  
Servings per recipe 4  
     
Amount Per Serving    
Calories 303   Calories from fat 45
     
    % Daily Value
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 414g 17%
Carbohydrate 49g 16%
Dietary Fiber 10g 41%
Protein 17g 34%
     
Vitamin A   42%
Vitamin C   47%
Folacin   45%
Calcium   18%
Iron   33%
Potassium   31%
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