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    You are in: Home / Recipes / Italian Bean Soup Recipe
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    Italian Bean Soup

    Average Rating:

    3 Total Reviews

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    • on April 29, 2008

      Made for Spring PAC 2008. This was really good soup. I had my wisdom teeth out so I have been eating a lot of soup. This was easy to make and very good. I followed the recipe as written other then I used a can of diced tomatoes instead of a tomato.

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    • on September 19, 2007

      Awesome soup with a wonderful rustic flavor. I used olive oil non stick spray to brown the onions and did not see the tomatoes. Used a blend of parmesan, fontina, asiago and romano cheese to top the soup with a little more black pepper. I needed just a bit more flavor so I did add a little italian seasoning. The cheese melts nicely, onions are sweet, and the fresh tomatoes are perfect. I have a cold and this is so much better than chicken soup! Thank you sweetomato for posting your soup recipe.

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    • on October 08, 2006

      Excellent Soup! I left out the oil, used fat free sodium free chicken broth, doubled quantities of all ingredients, and cooked this in a 5 quart crockpot on High for about 4 hours adding 2 tbsp of Mrs. Dash Italian Blend. During the last hour of cooking, I added 1 pound of browned ground turkey. I garnished my serving with a bit of dried parsley and a few seasoned croutons. For my second helping (yeh, couldn't resist.....), I topped off my bowl with Shredded Parmesan Cheese. SUPER! This soup has a very mild smooth flavor and the tomatoes do not overpower the beans. This is definitely a keeper. Thanks for posting.

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    Nutritional Facts for Italian Bean Soup

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.3
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 709.3 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 4.3 g
    Sugars 3.1 g
    Protein 7.3 g


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