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Bean Soup
Print Recipe
Serves8 (1 1/2 cups each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 1 cup beans, pinto, dry, soaked overnight and drained
- 4 cups chicken broth, low-sodium
- 4 cups water
- 2 cups tomato sauce (tomato juice, or 1 14.5-ounce can crushed tomatoes)
- 1 medium onions, chopped
- 1 teaspoon dried oregano or basil (optional)
- 1/4 cup rotini pasta, uncooked
Directions
- Place beans, broth, water, tomato sauce, juice, or tomatoes, and onion in a large soup pot. If using oregano or basil, add that too.
- Cover and cook on medium heat for 2 to 3 hours.
- Add pasta. Cook until soft, about 9 minutes.
- Serve hot.
Recipe Tips
Add 1 more can of beans, and use any type of beans.
Nutrition Facts
Bean Soup
Amount Per Serving (1 1/2 cups each)
Calories 76
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 332mg
14%
Potassium 402mg
11%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 3g
Protein 5g
10%
Vitamin A
5%
Vitamin C
8%
Vitamin D0%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: What's Cooking? USDA Mixing Bowl
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