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Italian Bean Soup

 Italian Bean Soup
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won’t even notice it’s meatless. —Gilda Lester, Millsboro, Delaware
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium onion, thinly sliced
  • 1 small potato, peeled and finely chopped
  • 1 celery rib, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1/4 cup minced fresh parsley
  • 1 tablespoon prepared pesto
  • 1/4 cup uncooked orzo pasta
  • 1 cup fresh baby spinach
  • 1/4 cup grated Romano cheese

Directions

  • In a Dutch oven, saute the onion, potato and celery in oil until
  • tender. Add garlic; cook 1 minute longer. Stir in the broth, beans,
  • tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce
  • heat; cover and simmer for 10-15 minutes or until pasta is tender.
  • Add spinach and cook just until wilted. Sprinkle each serving with
  • cheese. Yield: 6 servings (about 2 quarts).

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Italian Bean Soup (continued)

Nutritional Facts: 1-1/3 cups with 2 teaspoons cheese equals 224 calories, 8 g fat (2 g saturated fat), 6 mg cholesterol, 1,029 mg sodium, 29 g carbohydrate, 5 g fiber, 11 g protein.