Tuscan White Bean Soup
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/3 cup diced carrot
- 1/3 cup diced green pepper
- 5 cloves garlic, minced
- 1 can Cannelini Beans with juices
- 4 cups vegetable broth
- 1/2 cup orzo, uncooked
- 3/4 cup chopped spinach, frozen or fresh
- 2 tablespoon fresh parsley, chopped
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 3/4 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- 1 cup half and half
- extra-virgin olive oil, for serving
- fresh grated Parmesan, for serving
- This recipe is vegetarian
- Produce
- Cannelini beans, with juices (1 can)
- Carrot (1/3 cup)
- Garlic (5 cloves)
- Green pepper (1/3 cup)
- Onion (1/2 cup)
- Parsley, fresh (2 tablespoon)
- Sage, dried (2 teaspoons)
- Spinach, frozen or fresh (3/4 cup)
- Thyme, dried (2 teaspoons)
- Canned Goods
- Vegetable broth (4 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Olive oil, extra-virgin (1)
- Pepper, fresh cracked (1/2 teaspoon)
- Sea salt (3/4 teaspoon)
- Pasta & Grains
- Orzo (1/2 cup)
- Dairy
- Half and half (1 cup)
- Parmesan, fresh grated (1)
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Published April 30, 2009 (3 years ago).
16 people saved this recipe.
