Italian Bean Soup

1 Mar

This is a healthy soup that’s low in fat and high in fiber.  It’s full of good stuff and was a hit at our house.  Serve with crusty bread and a salad.

Ingredients:

1 onion, diced

2-3 potatoes, peeled and diced

2 ribs of celery, diced

2 cloves of garlic, minced

2 Tablespoons olive oil

2 – 28 oz. cartons of chicken broth plus 1-14 oz. can

2 cans cannellini beans (white kidney beans), drained and rinsed

2 cans Italian stewed tomatoes, undrained.  Pulse these in a food processor, otherwise you’ll have huge chunks of tomatoes in your soup

1-2 Tablespoons prepared pesto

1/2 cup uncooked orzo pasta

2 cups fresh baby spinach

grated or shredded Romano or parmesan cheese to sprinkle on soup before serving

Directions:

Chop onion, potatoes, celery, and garlic.

Saute in olive oil until onions are tender.

Stir in the broth and cook until potatoes are tender.

 Once potatoes are tender, add the beans, pureed tomatoes, parsley, and pesto.

Bring to a boil, then add orzo pasta.

Reduce heat and simmer until pasta is tender.  Add fresh spinach and cook just until wilted. 

Sprinkle fresh parmesan or Romano over the top of each bowl right before serving.

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One Response to “Italian Bean Soup”

  1. Jim Grayson March 4, 2011 at 10:10 am #

    Hi, Debbie. I’m passing these on to Sharon, the cook of this house. They all look so good. We need to try some of them soon. I still say you are doing a great job of presentation. :o)

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