ITALIAN SOUP WITH BEANS RECIPES

ITALIAN BEAN SOUP RECIPE: HOW TO MAKE IT

Italian Bean Soup Recipe: How to Make It image

This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won’t even notice it’s meatless. —Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings (about 2 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 tablespoon prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

Steps:

In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ITALIAN BEAN SOUP RECIPE - FOOD.COM

Italian Bean Soup Recipe - Food.com image

This is a hearty winter soup to take the chill from your bones. If you prefer to use canned beans, I suggest 2 cans of beans.

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dry white beans, Northern or 2 cups navy beans
1 (28 ounce) can tomatoes
1 medium sweet onion, chopped
2 tablespoons beef bouillon granules
2 garlic cloves, minced
2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon black pepper
1 (9 ounce) package frozen green beans
1 tablespoon margarine
1/8 teaspoon garlic powder
2 tablespoons grated parmesan cheese
1/8 teaspoon dried Italian seasoning, crushed
12 slices French bread, 1/2 inches thick, baguette-style

Steps:

Rinse dry beans.
In a Dutch oven combine rinsed beans and 5 cups cold water.
Bring to boiling; reduce heat.
Simmer for 10 minutes.
Remove from heat.
Cover and let stand for 1 hour. Drain and rinse beans.
In a slow cooker combine beans, 4 cups water, onion, tomatoes, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper.
Cook, covered, on high or 5-6 hours until beans are tender.
Thaw green beans and stir into soup.
Cook about 30 minutes more.
Meanwhile, stir together margarine,garlic powder, Parmesan, and 1/8 teaspoon Italian seasoning.
Spread on 1 side of each bread slice.
Broil 4 to 5 inches from oven broiler for.
45 to 60 seconds or until crisp and light brown.
Watch carefully.
To serve, ladle soup into bowls.
Float 2 pieces of herb toast atop each bowl of soup.
Serve immediately with extra Parmesan.
You can also add chopped ham, Italian sausage that you brown first, or leftover beef roast.

Nutrition Facts : Calories 644.6, FatContent 7.1, SaturatedFatContent 1.7, CholesterolContent 1.5, SodiumContent 852.8, CarbohydrateContent 117.4, FiberContent 17.3, SugarContent 6.7, ProteinContent 29.7

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