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Seriously! This soup is amazing and the entire family went back for seconds. I only wish I had doubled it so I could have leftovers today!
As the snowpocalypse is hitting the majority of the country, I thought it only appropriate to share a recipe that would warm you up!
Enjoy!
Italian Bean Soup
Print recipe
| Serves | 6 |
| From magazine | Taste of Home: Simple & Delicious |
Ingredients
- 1 Medium onion (thinly sliced)
- 1 Small potato (peeled and finely chopped)
- 1 celery rib (chopped)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil ()
- 3 cans chicken broth ((14.5 oz each))
- 1 can white kidney beans (rinsed and drained (15 oz))
- 1 can italian stewed tomatoes (undrained)
- 1/4 cup fresh parsley (minced)
- 1 tablespoon prepared pesto ()
- 1/4 cup uncooked orzo pasta ()
- 1 cup fresh baby spinach ()
- 1/4 cup romano cheese ()
Note
I omitted the parsley, used star shaped pasta (my kiddos loved it!) in the place of the orzo for a fun twist and used fresh Parmesan cheese instead of Romano cheese.
This is a super inexpensive and yummy recipe that you can easily turn into an extra healthy meal by purchasing organic vegetables, organic chicken broth and whole wheat pasta for just a few extra dollars.
Directions
| Step 1 | |
| In a dutch oven, saute onion, potato, celery and garlic in oil until tender. Stir in broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. | |
| Step 2 | |
| Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. | |
| Step 3 | |
| Add spinach and cook just until wilted. Sprinkle each serving with cheese. | |
