White Bean and Spinach Soup with Orzo
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 209.9
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 268.5 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 6.5 g
- Protein: 11.6 g
View full nutritional breakdown of White Bean and Spinach Soup with Orzo calories by ingredient
Introduction
Adapted from Damn Delicious Adapted from Damn DeliciousNumber of Servings: 6
Ingredients
-
2 cup Spinach, fresh
1 cup Orzo Pasta
4 cup Kitchen Basic Unsalted Chicken Stock (by CSUCAM)
3 clove Garlic
1 small Onions, raw
1 tbsp Extra Virgin Olive Oil
455 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
4 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
.5 tsp Basil
.5 tsp Thyme, ground
2 cup (8 fl oz) Water, tap
1 lemon yields Lemon Juice
2 tbsp Parsley
Tips
Can be served sprinkled with parmesan cheese (not in calorie count).
I used no sodium vegetable both and low sodium beans.
Directions
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.
Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSIEQ911.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.
Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSIEQ911.