I have wanted to make this soup since I first saw it early last year but for some reason it kept getting bumped from the list of "To Try Recipes."
This past weekend however I was finally able to create the soup.
This was a very tasty soup that was very filling.
This was a very tasty soup that was very filling.
I did not use the pesto that was called for since I am not a big fan of it.
When I make soups I always use no sodium chicken broth because there is not need for all that extra salt.
When I make soups I always use no sodium chicken broth because there is not need for all that extra salt.
Enjoy!
* Exported from MasterCook *
Italian Bean Soup
Recipe By: Taste of Home
Serving Size: 8
Categories: Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- sliced
1 small potato -- peeled and chopped finely
1 large celery rib -- chopped
3 large cloves garlic -- minced
2 tablespoons olive oil
43 ounces low sodium chicken broth*
15 ounces cannellini beans -- rinsed and drained
14 1/2 ounces stewed tomatoes -- low sodium and undrained
1/4 cup parsley -- minced
1/4 cup orzo
1 cup spinach leaf -- fresh
1/4 cup Romano cheese -- grated
1. In a Dutch oven, saute the oven, potato, celery and garlic in oil until tender.
2. Stir in the broth, beans, tomatoes, parsley, and pesto.
3. Bring to a boil.
4. Stir in pasta.
5. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
6. Add spinach and cook just until wilted.
7. Sprinkle each serving with cheese.
Source:
"Taste of Home February/March 2011"
Copyright:
"2011"
Yield:
"8 servings"
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NOTES:
1 cup is equal to 7 WW Power Points
I use no sodium chicken broth and no salt diced tomatoes to keep the sodium level low.
Original Recipe called for 1 Tbsp of Pesto (prepared) not a fan so I omitted.
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