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) 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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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

340 120 340

totalfat

2.5g 1g 2g

saturatedfat

1g 0g 1g

cholesterol

0mg 0mg 0mg

sodium

1000mg 760mg 1010mg

totalcarbohydrate

58g 21g 58g

dietaryfiber

20g 6g 20g

protein

21g 6g 21g

vitamina

20%DV 20%DV 20%DV

vitaminc

70%DV 80%DV 70%DV

calcium

15%DV 6%DV 15%DV

iron

20%DV 6%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25253