White Bean Soup with Escarole

• Produce

  • 1 bunch Escarole or spinach
  • 5 Garlic cloves
  • 1 can Kidney or cannellini beans, white
  • 1 Onion, small
  • 1 can Tomatoes

• Canned Goods

  • 3 cans (14-1/2 ounces each reduced-sodium chicken broth, reduced-sodium

• Pasta & Grains

  • 1 cup Orzo pasta, whole wheat

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on tasteofhome.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 5 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 cup uncooked whole wheat orzo pasta
• 1 bunch escarole or spinach, coarsely chopped (about 8 cups)
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1/4 cup grated Parmesan cheese

Directions

• Directions In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 8 servings (2 quarts). Originally published as White Bean Soup with Escarole in Simple & Delicious December/January 2014, p1-18 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition