Italian Vegetable & Bean Soup

A hearty meal in a bowl.

Servings
10
Prep time
45 minutes
Cook time
1 hour
Author rating
9/10

Ingredients

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

Directions

  1. In large soup pot over medium heat, cook sausage, stirring to crumble, about 5 minutes..
  2. Increase heat to medium high. Add in garlic, carrots, celery and onion; saute until sausage is no longer pink.
  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.
  4. Ladle into bowls and top with parmesan and basil (if using.)

Recipe provided via www.MeanMeals.com