/>I saw this recipe in a magazine. I changed a couple things - added more orzo and more spinach. This soup is so tasty. There is so much flavor going on that you will forget it doesn't have meat. It tasted even better the next day, as most soups do.
Ingredients
1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 tbsp olive oil
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 c minced fresh parsley
1 tbsp prepared pesto
1/2 c uncooked orzo pasta
2-3 c fresh baby spinach
1/4 cup grated Romano cheese
1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 tbsp olive oil
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 c minced fresh parsley
1 tbsp prepared pesto
1/2 c uncooked orzo pasta
2-3 c fresh baby spinach
1/4 cup grated Romano cheese
Directions
In a large pot, saute the onion, potato, celery and garlic in oil until tender. 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.
In a large pot, saute the onion, potato, celery and garlic in oil until tender. 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.
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