Name: Minestrone Soup with Kidney Beans, Orzo Pasta, Spinach & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 3 medium carrots; 3 sticks celery; 2129 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 (398 ml) cans kidney beans; 255 g orzo pasta; 85 g Parmesan cheese; 1 ½ medium yellow onions; balsamic vinegar; black pepper; extra virgin olive oil; Italian seasoning; salt

Minestrone Soup with Kidney Beans, Orzo Pasta, Spinach & ParmesanMinestrone Soup with Kidney Beans, Orzo Pasta, Spinach & Parmesan — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

3 medium carrots

3 sticks celery

2129 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 (398 ml) cans kidney beans

255 g orzo pasta

85 g Parmesan cheese

1 ½ medium yellow onions

balsamic vinegar

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel, trim, and small dice carrots. Trim and small dice celery. Place both in a large bowl.

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the bowl with the carrot and celery.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 4-5 minutes. (Reserve bowl for later use.)

Meanwhile, drain and rinse beans.

When the veggies are soft, add beans, broth, tomatoes, and orzo to the pot. Stir to combine and bring to a boil over high heat. Once the soup is boiling, reduce heat and simmer until the orzo is tender, 8-10 minutes.

While the soup is cooking, roughly chop spinach. Place in the reserved bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the spinach and set aside.

Finely grate Parmesan.

When the orzo is tender, add spinach and parsley to the pot in handfuls, waiting for the greens to wilt slightly before adding the next handful. Stir to combine and remove from heat.

To serve, divide soup between bowls, then drizzle with vinegar and top with Parmesan. Enjoy!

Open this recipe in Flambette