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Italian Bean Soup with Greens
Italian Bean Soup with Greens
Category
APPETIZERS & SOUP
Ingredients
2 (15 oz.)cans Cannellini great northern white beans, drained and rinsed
14 oz. Vegetable broth
3-4 c. Chopped cabbage
4 c. Greens escarole, spinach or Swiss chard
1/2 c. Pastina, orzo or pasta of your choice.
2 medium Carrots, sliced
1 large Onion
2 stalks Celery
2-4 cloves Garlic
1 (28 oz.)can Diced tomatoes, undrained
2+ tsp. Dried basil leaves
1 tsp. Dried Mediterranean oregano
1/2 tsp. Salt
1/4 tsp. Black Tellicherry peppercorns
2-4 TBS. Olive oil
Parmesan cheese to taste
Directions
In 5 + quart Dutch Oven, heat oil over medium high heat
Add garlic, onion, carrots, & celery; cook 6 minutes until onion is soft, stirring often
Stir in beans, tomatoes, basil, salt, pepper, oregano & broth; simmer 30-45 minutes
Increase heat to medium, stir in cabbage and cook until tender
Add orzo or pasta of choice and cook for 5 minutes
Add greens and cook for 5 minutes or until wilted
If soup is too thick, add a cup or more of water
Serve in bowls, add parmesan cheese
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