Souper solution. Serve this soup with a salad and breadsticks and make it a quick and easy meal in minutes.
Italian Beef and Bean Soup
- Prep Time 20 min
- Total 40 min
- Servings 5
- Ingredients 10
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
Instructions
-
Step1In 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.
-
Step2In 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.
-
Step3Stir 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
230
Calories
5g
Total Fat
21g
Protein
25g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 260mg
- 11%
- Potassium
- 750mg
- 21%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 6g
- 27%
- Sugars
- 3g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 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 Choice
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