Italian Orzo Soup with White Beans
15min
25min
6
320
Chef's Note
This versatile soup can be made ahead and actually tastes even better the next day as the flavors meld. For the meat eaters, you can cook some Italian sausage separately and add it to their individual portions. To save time, use pre-chopped mirepoix (onion, carrot, celery mix) from the grocery store.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each), drained and rinsed cannellini beans
1 cup orzo pasta
3 cups baby spinach
1 juiced lemon
1/4 cup, chopped fresh parsley
1/2 cup, grated (optional, for serving) Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat.
- 2
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves, 1 tablespoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4
Pour in 6 cups of vegetable broth and 1 can of diced tomatoes with their juices. Bring to a simmer.
- 5
Add 2 cans of drained and rinsed cannellini beans and 1 teaspoon salt. Simmer for 5 minutes.
- 6
Stir in 1 cup of orzo pasta and cook for about 8 minutes until the pasta is al dente.
- 7
Add 3 cups of baby spinach and stir until wilted, about 1 minute.
- 8
Remove from heat and stir in the juice of 1 lemon, 1/4 cup chopped parsley, and 1/2 teaspoon black pepper.
- 9
Taste and adjust seasoning if needed.
- 10
Serve hot with grated Parmesan cheese on top if desired (omit for vegetarian portions).
Nutrition Information (per serving)
320
15g
52g
7g
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