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Italian Bean Soup

Total Time

Prep/Total Time: 30 min.

Makes

6 servings (about 2 quarts)

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
Italian Bean Soup Recipe photo by Taste of Home

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) 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

  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 until pasta is tender, 10-15 minutes.
  2. Add spinach and cook just until wilted. Sprinkle each serving with cheese.

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