Italian Three Bean Soup

Kidney beans, lentils, and garbanzo beans are stewed with tomatoes and spices. Easy to make, and freezes well.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 259 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 onions, chopped
• ½ teaspoon dried oregano
• 3 tablespoons tomato paste
• 1 (28 ounce) can diced tomatoes with juice
• 4 ounces mozzarella cheese, shredded
• 1 (19 ounce) can kidney beans, undrained
• 1 (19 ounce) can garbanzo beans, undrained
• 1 (19 ounce) can lentils

Recipe Instructions

Step 1

Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.