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Italian Beef and Bean Soup

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Souper solution. Serve this soup with a salad and breadsticks and make it a quick and easy meal in minutes.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 5

Ingredients

2
teaspoons all-purpose flour
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
lb boneless beef round steak, cut into 1/2-inch cubes
1
tablespoon olive or canola oil
1
can (15 oz) Progresso® cannellini beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2
cups frozen Italian-blend vegetables (from 1-lb bag)
3
cups water
Grated Parmesan cheese, if desired

Directions

  • 1 In 1-quart resealable food-storage plastic bag, place flour, salt and pepper. Seal bag; shake until blended. Add beef; seal bag and shake until beef is evenly coated with flour mixture.
  • 2 In 3-quart heavy saucepan or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 5 minutes, stirring occasionally, until brown on all sides.
  • 3 Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat; simmer uncovered 15 to 20 minutes or until vegetables are tender. Serve with cheese.

Nutrition Info

The Quick Take:

  • Calories 230
  • Fat 5g
  • Saturated Fat 1g
  • Sodium 260mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
260mg
260%;
Total Carbohydrate
25g
25%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
10%;
Iron
30%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Lean cuts of beef (round steak, beef loin and sirloin) are lower in fat and saturated fat than fattier cuts such as rib eye. Less fat and saturated fat is better for heart health.

Any variety of frozen mixed vegetables can be substituted for the Italian-blend vegetables.

Add Italian breadsticks and a bagged salad for a quick and easy meal.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
260mg
260%;
Total Carbohydrate
25g
25%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
10%;
Iron
30%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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