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Italian Vegetable & Bean Soup

A hearty meal in a bowl.

Servings: 10
Preparation Time: 45 minutes
Cooking Time: 1 hour
Author Rating: 9/10
User Rating: No user votes submitted
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Ingredients:

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1	19 oz can white kidney (cannellini) beans
2	750 ml tetra boxes of chicken broth
2	carrots, diced
2	celery stalks, chopped
2 cup	fresh baby spinach
2	garlic cloves, minced
4 tablespoon	grated parmesan
3	honey garlic sausage, casing removed
8	large basil leaves, torn
1	onion, minced
1 cup	orzo or other small pasta
6	Roma tomatoes, chopped

Directions:

Step 1

In large soup pot over medium heat, cook sausage, stirring to crumble, about 5 minutes..

Step 2

Increase heat to medium high. Add in garlic, carrots, celery and onion; saute until sausage is no longer pink.

Step 3

Add stock, tomatoes, and orzo to soup pot along with sausage/veggie mix. Bring to a boil over high heat. Reduce heat to low; cover partially, and simmer, stirring occasionally until pasta is tender. Drain and rinse beans. Stir in spinach and beans and let them heat up.

Step 4

Ladle into bowls and top with parmesan and basil (if using.)

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