Taste of Home
Italian Bean Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Ingredients
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1 medium onion, thinly sliced
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1 small potato, peeled and finely chopped
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1 celery rib, chopped
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2 tablespoons olive oil
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3 garlic cloves, minced
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
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1/4 cup minced fresh parsley
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1 tablespoon prepared pesto
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1/4 cup uncooked orzo pasta
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1 cup fresh baby spinach
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1/4 cup grated Romano cheese
Directions
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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.
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2.
Add spinach and cook just until wilted. Sprinkle each serving with cheese.
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