Vegetable, White Bean, and Orzo Soup
Vegetable, White Bean, and Orzo Soup might be a good recipe to expand your soup repertoire. One serving contains 228 calories, 12g of protein, and 8g of fat. This recipe serves 8 and costs $1.84 per serving. From preparation to the plate, this recipe takes roughly 45 minutes. 9 people were impressed by this recipe. A mixture of orzo, zucchini, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Autumn. It is brought to you by For the Love of Cooking. With a spoonacular score of 85%, this dish is spectacular. Similar recipes include Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Vegetable and White Bean Soup, and White Bean and Vegetable Soup.
Servings: 8
Ingredients:
2 cups of baby spinach
1 15 oz can of cannellini beans, drained
1 15 oz can of diced tomatoes, drained
3 carrots, diced
3 stalks of celery, diced
6 cups of chicken broth
1/2 tsp dried basil
Feta cheese, garnish
2 cloves of garlic, minced
1-2 tsp of olive oil
1/4 tsp dried oregano
1/2 cup of orzo
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, diced
1 cup of yellow squash, diced
1 cup of zucchini, diced
Equipment:
dutch oven
bowl
ladle
Cooking instruction summary:
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.
Step by step:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly.
3. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender.
4. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.
Nutrition Information:
covered percent of daily need
