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Navy Bean and Tomato Soup

Navy Bean and Tomato Soup

recipe ingredients
2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 14.5 ounce cans whole tomatoes, undrained and chopped
2 16 ounce cans navy beans, drained
1 14.5 ounce can fat free chicken broth
1 tablespoon chopped fresh parsley
3/4 teaspoon chopped oregano
1/4 tespoon pepper
1/4 cup grated parmesan cheese

recipe directions
Heat oil in skillet over medium heat. Add onion and garlic and saute 3-5 minutes, or until tender. Add remaining ingredients except parmesan cheese and bring to a boil. Reduce heat and simmer 10 minutes. Pour into bowls and sprinkle with cheese.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
242 5 1.5 17 9 1039 37 4

6 Comments

  1. 96teacher

    I make this soup quite often. It makes a lot and it is very tasty. My husband even requests it. I’ve also made it for a friend and she liked it as well.

  2. Leslie Sutherland

    I’ve made this soup quite a few times, very enjoyable, and filling – my husband who is a ‘meat and potatoes’ man really enjoyed it as well – he found it to be a meal on it’s own with a salad.

  3. J Forbes

    Easy, filling, and quite tasty! We loved it!

  4. Heather

    This soup is fantastic, and serves MUCH more than four. We usually get 6 – 8 servings, which makes your points value even lower. (I also leave out the parmesan cheese – it’s added calories, and NEVER missed.) Super easy, and even my husband will eat it!

  5. Kris

    This recipe is so good!!! I did add some cooked chicken and a bit of shredded cheese. I was very happy with how it turned out.

  6. hayley

    so very good… and easy!

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