Italian Bean Soup Recipe
Italian Bean Soup Recipe photo by Taste of Home

Italian Bean Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Add spinach and cook just until wilted. Sprinkle each serving with cheese. Yield: 6 servings (about 2 quarts).
Originally published as Italian Bean Soup in Simple & Delicious February/March 2011, p66

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.

Reviews for Italian Bean Soup

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 10, 2013

"This is one of my favorite soup recipes. The flavor is great and my family loves it. I usually add extra spinach and I use veggie broth instead of chicken to make it vegetarian. I freeze leftovers in individual serving-sized containers so that we have an easy option for taking lunch to work."

MY REVIEW
Reviewed Mar. 11, 2013

"This is a great hearty, healthy soup. I made a few changes to it because I didn't have pesto or Italian stewed tomatoes. I used diced tomatoes with sweet onion and a couple of teaspoons of Italian seasoning. I also left out the potato and added carrot. My 8 year old even loved this recipe."

MY REVIEW
Reviewed Feb. 13, 2013

"Easy to make, very good. I used about 2-3 times the amount of spinach that it called for to give it some extra color."

MY REVIEW
Reviewed Nov. 28, 2012

"I made this soup on the spur of the moment after looking through my 2012 Quick Cooking Annual for a quick and easy bean soup. I had everything I needed to make this and it went over really well here at our house. I did use frozen cut leaf spinach, as that's what I had, and used rice instead of orzo because I don't eat wheat. I will definitely be making this again. A wonderful recipe, especially for a chilly night!"

MY REVIEW
Reviewed Dec. 10, 2011

"Excellent flavor. What more is there to say?"

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