Greens, Tomato and White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 14.5 ounce(s) can diced tomatoes, with juice |
1 15 ounce(s) can white kidney beans, rinsed |
2 14.5 ounce(s) cans reduced-sodium chicken or vegetable broth |
4 cup(s) chopped dandelion greens or escarole (about 1 bunch) |
1/4 teaspoon(s) crushed red pepper |
3 clove(s) garlic, minced (1 tablespoon) |
1/4 cup(s) grated parmesan cheese |
1/4 teaspoon(s) ground black pepper |
1 tablespoon(s) olive oil |
1/2 cup(s) water |
1/2 cup(s) whole-grain orzo or other small shape pasta |
1 small yellow onion, chopped (1 cup) |
Directions:
1. In a large pot over medium-high, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 minutes.
2. Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes.
3. Add the beans and greens, then cook, stirring often, until the greens are tender, about another 5 minutes. Serve sprinkled with Parmesan cheese.
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