Italian Bean Soup

Name: Italian Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 30 grams fresh baby spinach; 397 grams can Italian stewed tomatoes, undrained; 425 grams can white kidney or cannellini beans, rinsed and drained; 1 rib celery rib, chopped; 1 kgs cans each) reduced-sodium chicken broth; 15 grams minced fresh parsley; 3 garlic cloves, minced; 2 Tbsps olive oil; 1 medium onion, thinly sliced; 38 grams uncooked orzo pasta; 1 Tbsp prepared pesto; 1 small potato, peeled and finely chopped; 25 grams grated Romano cheese

Italian Bean Soup takes approximately 30 minutes from beginning to end. This recipe serves 6. One serving contains 593 calories, 60g of protein, and 23g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. This recipe from Taste of Home requires baby spinach, pesto, olive oil, and celery. It works well as a Mediterranean main course.

Instructions

In a Dutch oven, saute the onion, potato and celery in oil until tender.

Ingredients you will need

Celery

Potato

Onion

Cooking Oil

Equipment you will use

Dutch Oven

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 for 10-15 minutes or until pasta is tender.

Ingredients you will need

Tomato

Parsley

Garlic

Beans

Broth

Pasta

Pesto

Add spinach and cook just until wilted.

Ingredients you will need

Spinach

Sprinkle each serving with cheese.

Ingredients you will need

Cheese

Equipment

Dutch Oven

Ingredients

Servings:

30grams

fresh baby spinach 397grams

can Italian stewed tomatoes, undrained 425grams

can white kidney or cannellini beans, rinsed and drained 1rib

celery rib, chopped 1kgs

cans each) reduced-sodium chicken broth 15grams

minced fresh parsley 3

garlic cloves, minced 2Tbsps

olive oil 1medium

onion, thinly sliced 38grams

uncooked orzo pasta 1Tbsp

prepared pesto 1small

potato, peeled and finely chopped 25grams

grated Romano cheese

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.

Piccini Chianti Classico

Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.