Easy Italian Orzo and White Bean Soup
 
Hands-on time
Cook time
Total time
 
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Yields: 8-10 servings
Ingredients
  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and sliced into thin coins
  • 2 stalks celery, trimmed and sliced
  • 2-3 cloves garlic, minced
  • 8 cups vegetable broth
  • 8 cups water
  • 1 14-oz can diced tomatoes (no salt added or low-sodium if possible)
  • 1 14-oz can cannellini beans
  • 16 oz fresh spinach leaves
  • 8 oz orzo
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp ground black pepper
  • kosher salt to taste (I used 1 tsp)
  • grated parmesan cheese, for serving
Instructions
  1. In a large pot or Dutch oven, warm the olive oil over medium heat. Add onions, carrot and celery and saute until onion is softened. Add garlic and saute for another minute. Add remaining ingredients, cover, and simmer until orzo is cooked through, 8-10 minutes. (It's OK if you can only fit half the spinach at first. Simply add the remainder once the first half has cooked down.)
  2. Taste and adjust seasonings as necessary. Serve with parmesan cheese for sprinkling.
Notes
Adapted from Eclectic Recipes.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/11/easy-italian-orzo-and-white-bean-soup/