Saturday, June 9, 2018

Italian Escarole and Cannellini Beans Soup

  • 1 1/2 teaspoon of Virgin Oil 
  • 1 small chopped onion
  • 5 cloves of minced garlic
  • 3 1/2 cups of chicken broth
  • 1 can of diced tomatoes (do not drain)
  • 1/4 teaspoon black pepper
  • 1 teaspoon of Italian seasoning 
  • 1 cup orzo pasta
  • 10 cups chopped Escarole or spinach if you prefer
  • 1 can Cannellini beans

  • In a large pan, set at medium heat, add oil, onion and garlic. Cook until tender, add the broth, tomatoes, Italian seasoning and pepper
  • Bring all to a slow boil lower the heat and simmer uncovered for 15-20 minutes
  • Stir in the orzo and escarole and return the pan to a boil
  • Cook 20-25 minutes until the Orzo pasta is tender
  • Add the beans and stir occasionally so that the ingredients to do not stick to pan
  • Sprinkle cheese over the soup
  • This soup can be frozen once cooled
  • Makes 8 servings

This was a family favorite and my Mom would  often add other ingredients to change it up a little.


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