Print Recipe Close Window logo

10 Minute Bean Soup

Yield: Serves 4. 1-1/2 cups per serving.



1 cup canned pinto beans, drained
1 15-ounce can no-salt-added Italian spiced tomatoes
2 cups low-sodium chicken broth
1 cup water
1 cup frozen chopped collard greens
1/2 cup elbow macaroni
1/2 tsp Italian herb seasoning
1/2 tsp garlic powder
black pepper to taste

Place the tomatoes and beans in a saucepan. Mash the beans with a potato masher or hand blender, until about one third of the beans are mashed. Add the rest of the ingredients and bring to a boil; reduce to simmer and cook until the macaroni is done.