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

Italian Bean Soup Recipe

Publisher Photo
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
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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?

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT