{soups-salads-and-salad-dressings} Italian Bean Soup

 

This is from the Taste of Home website...

 

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Italian Bean Soup

 

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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

• 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.
• Add spinach and cook just until wilted. Sprinkle each serving with cheese. Yield: 6 servings (about 2 quarts).

 

 ~@~@~@~@~@~
Rhonda in Missouri
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