Recipe: Italian Bean Soup


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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!


Italian Bean Soup

Serves 6
From magazine Taste of Home: Simple & Delicious


  • 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 ()


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.


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.

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