Italian Vegetable & Bean Soup

Campbell's Italian Vegetable & Bean Soup Recipe

This soup uses convenience products like chicken broth, vegetable juice, canned beans and frozen vegetables to make a surprisingly satisfying soup in just 30 minutes.

At a glance

Prep

10 min.

Total

30 min.

Serves

8

Servings: about 1 1/2 cups per serving

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

3 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
3 cups V8® 100% Vegetable Juice
1 bag (16 ounces) frozen Italian vegetable blend
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 teaspoon dried oregano leaves or Italian seasoning, crushed
1/4 teaspoon ground black pepper
1 can (about 15 ounces) canned kidney beans, rinsed and drained

How to Make It

  • 1

    Heat the broth, vegetable juice, vegetables, garlic powder, oregano and black pepper in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.

  • 2

    Stir the beans in the saucepan and cook until the mixture is hot and bubbling.

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RID#25253

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