White Bean Orzo And Spinach Soup Recipes

SPINACH AND WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

WHITE BEAN, ORZO AND SPINACH SOUP

Steps:

• 1. Melt butter in a large 3 qt pot or Dutch oven. Toss in the onion, celery and bell pepper. Saute until just barely tender. Add the garlic, Italian seasoning, black pepper and red pepper flakes. Stir and cook for about a minute being careful not to let it scorch or burn.
• 2. Stir in the chicken broth and diced tomatoes. Bring to a boil then drop the heat down to a simmer. Cook - uncovered - for about 10 minutes to blend the flavors.
• 3. Sprinkle the Orzo into the liquid and stir. Simmer, uncovered, for 10 minutes - stirring frequently.
• 4. After 10 minutes add the green beans and spinach. Continue to cook - stirring often - for another 6 minutes or until the Orzo is tender.
• 5. Add enough tomato juice to get the consistency you prefer for soup. If you are adding cooked protein now is the time to do it. Add the Cannelloni beans and heat through.
• 6. Ladle the hot soup into bowls or large mugs. Garnish with a bit of Parmesan cheese if desired.

WHITE BEAN AND SPINACH SOUP

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.