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*jenn248*- soup recipe
Greens, Tomato, and White Bean Soup
- 1 tbsp olive oil
- 1 small yellow onion, chopped (1 cup)
- 1 tbsp minced garlic
- two 14.5 oz cans of reduced sodium chicken or vegetable broth
- 14.5 oz can of diced tomatoes, with juice
- 1/2 cup whole-grain orzo or other small shape pasta
- 1/4 tsp crushed red pepper
- 1/4 tsp ground black pepper
- 1/2 cup water
- 15 oz can white kidney beans, rinsed
- 4 cups chopped dandelion greens or escarole (about a bunch) (note: I use spinach and it turns out fine)
In a large pot over medium high, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 min. Add the broth, tomatoes, orzo, red pepper flakes, black pepper, and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 min.
Add the beans and greens, and then cook, stirring often, until the greens are tender, about another 5 minutes. Serve sprinkled with Parmesan cheese.
Enjoy! I always look forward to lunch when I have this soup. I don't think it would freeze well though, but it only makes about 4 servings.
Re: *jenn248*- soup recipe
Baby248 - ETA 1/10/13
Planning Bio