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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This budget-friendly bean soup with orzo, potato and veggies is so hearty, you wonât even notice itâs meatless. âGilda Lester, Millsboro, Delaware 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) white kidney or 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 for 10-15 minutes or until pasta is tender.
2. Add spinach and cook just until wilted. Sprinkle each serving with cheese. Yield: 6 servings (about 2 quarts).
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