Italian Bean Soup

Name: Italian Bean Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams navy beans, rinsed and drained; 411 grams diced Italian-style tomatoes, undrained; 411 grams fat-free, reduced-sodium chicken broth; 237 milliliters chopped green bell pepper (about 1 large); 237 milliliters chopped onion; 1 Tbsp commercial pesto

Need It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Mediterranean cuisine. A mixture of bell pepper, canned tomatoes, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat a Dutch oven coated with cooking spray over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Add bell pepper and onion; cook 8 minutes or until onion is tender.

Ingredients you will need

Bell Pepper

Onion

Add beans and remaining 3 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes.

Ingredients you will need

Beans

Equipment

Dutch Oven

Ingredients

Servings:

907grams

navy beans, rinsed and drained 411grams

diced Italian-style tomatoes, undrained 411grams

fat-free, reduced-sodium chicken broth 237milliliters

chopped green bell pepper (about 1 large)237milliliters

chopped onion 1Tbsp

commercial pesto

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.