How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Italian Vegetable Soup With White Beans?

You need 8 ingredients. The key ingredients include: 2 (19 ounce) cans cannellini beans, drained, 1 (1 lb) bag frozen mixed vegetables, 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained, 1 (12 ounce) bottle vegetable juice cocktail, and more.

Is Italian Vegetable Soup With White Beans suitable as soups & stews?

Yes, Italian Vegetable Soup With White Beans falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Italian Vegetable Soup With White Beans?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable Soup With White Beans Recipe

Name: Italian Vegetable Soup With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (19 ounce) cans cannellini beans, drained; 1 (1 lb) bag frozen mixed vegetables; 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained; 1 (12 ounce) bottle vegetable juice cocktail; ½ teaspoon salt; 1 cup water; ½ cup uncooked penne (tube shaped pasta) or ½ cup mostaccioli pasta (tube shaped pasta); ¼ cup purchased pesto sauce

Italian Vegetable Soup With White Beans – a delicious recipe with cannellini beans, mixed vegetables, tomatoes, vegetable juice cocktail, salt, water. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 (19 ounce) cans cannellini beans, drained
1 (1 lb) bag frozen mixed vegetables
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
1 (12 ounce) bottle vegetable juice cocktail
½ teaspoon salt
1 cup water
½ cup uncooked penne (tube shaped pasta) or ½ cup mostaccioli pasta (tube shaped pasta)
¼ cup purchased pesto sauce

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Quick Info

Servings
4 servings
Calories
179 kcal
Category
Soups & Stews

Eats Now Editorial Team

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