Italian Bean Soup Recipe
Italian Bean Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 166
- Fat: 7.2 g
- Saturated fat: 0.6 g
- Carbohydrates: 18 g
- Sugar: 8.4 g
- Sodium: 450 mg
- Protein: 4.8 g
Recipe type: Appetiser
Cuisine: Italian
Prep time:
Cook time:
Total time:
If you are planning to see off that bitter winter, then the Italian bean soup is something which will help you survive it. While it will definitely help you stay warm, it is also extremely nutritious at the same time. The beans are an excellent source of nutrition which will certainly raise that body temperature of yours in the blistering cold. This isn't something fancy which you cannot make at home, so it is time to get off that sofa of yours and start warming up in the kitchen for an exotically flavoured soup. Inviting a friend over before making this soup isn’t a bad idea as you can easily prepare more servings. Soup is really easy to make and can be served to several people without hassle.
Ingredients
- Onion, thinly sliced - 1 medium
- Potato, peeled and finely chopped - 1 small
- Celery rib, chopped - 1
- Olive oil - 2 tablespoons
- Garlic cloves, minced - 3
- Reduced-sodium chicken broth - 3 cans (14-1/2 ounces each)
- White kidney or cannellini beans, rinsed and drained - 1 can (15 ounces)
- Italian stewed tomatoes, undrained - 1 can (14-1/2 ounces)
- Minced fresh parsley - ¼ cup
- Prepared pesto - 1 tablespoon
- Uncooked orzo pasta - ¼ cup
- Fresh baby spinach - 1 cup
- Grated romano cheese - ¼ cup
Instructions
- First you need to saute the onion, celery and potato in oil until they are tender. Then you have to add garlic. You should now cook this mixture for a minute. Stir in the beans, tomatoes, broth, parsley and pesto.
- Heat the mixture till it starts to boil. While stirring, add the pasta.
- Now reduce heat and cover your cooking bowl for approximately 10-15 minutes. This time may vary depending on how long it takes the pasta to soften.
- Just when your soup is about done, it is time to add spinach and cook until it dries.
- Your bean soup is ready and now a sprinkle of cheese on each serving will add extra flavour.
 White kidney or cannellini beans, rinsed and drained - 1 can (15 ounces) Italian stewed tomatoes, undrained - 1 can (14-1/2 ounces) Minced fresh parsley - ¼ cup Prepared pesto - 1 tablespoon Uncooked orzo pasta - ¼ cup Fresh baby spinach - 1 cup Grated romano cheese - ¼ cup Instructions First you need to saute the onion, celery and potato in oil until they are tender. Then you have to add garlic. You should now cook this mixture for a minute. Stir in the beans, tomatoes, broth, parsley and pesto. Heat the mixture till it starts to boil. While stirring, add the pasta. Now reduce heat and cover your cooking bowl for approximately 10-15 minutes. This time may vary depending on how long it takes the pasta to soften. Just when your soup is about done, it is time to add spinach and cook until it dries. Your bean soup is ready and now a sprinkle of cheese on each serving will add extra flavour. 3.2.1284
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