Navy Bean and Tomato Soup
(11 votes) Move your mouse over the stars then click to vote.
Loading ...Review this recipe or Read Reviews
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.
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 |
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.
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.
Easy, filling, and quite tasty! We loved it!
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!
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.