Italian Bean Soup Recipe...

            I have wanted to make this soup since I first saw it early last year but for some reason it kept getting bumped from the list of "To Try Recipes."

This past weekend however I was finally able to create the soup.
This was a very tasty soup that was very filling. 

I did not use the pesto that was called for since I am not a big fan of it.
When I make soups I always use no sodium chicken broth because there is not need for all that extra salt.

Enjoy!

       
* Exported from MasterCook *

                            Italian Bean Soup

Recipe By: Taste of Home
Serving Size: 8  
Categories: Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              medium  onion -- sliced
  1              small  potato -- peeled and chopped finely
  1              large  celery rib -- chopped
  3              large  cloves garlic -- minced
  2              tablespoons  olive oil
  43            ounces  low sodium chicken broth*
  15            ounces  cannellini beans -- rinsed and drained
14 1/2        ounces  stewed tomatoes -- low sodium and undrained
 1/4            cup  parsley -- minced
 1/4            cup  orzo
  1              cup  spinach leaf -- fresh
 1/4            cup  Romano cheese -- grated

1. In a Dutch oven, saute the oven, potato, celery and garlic in oil until tender.

2. Stir in the broth, beans, tomatoes, parsley, and pesto.

3. Bring to a boil.

4. Stir in pasta.

5. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

6. Add spinach and cook just until wilted.

7. Sprinkle each serving with cheese.

Source:
  "Taste of Home  February/March 2011"
Copyright:
  "2011"
Yield:
  "8 servings"
                                    - - - - - - - - - - - - - - - - - - -

NOTES:

1 cup is equal to 7 WW Power Points

I use no sodium chicken broth and no salt diced tomatoes to keep the sodium level low.

Original Recipe called for 1 Tbsp of Pesto (prepared) not a fan so I omitted.