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About the Recipe: After traveling to Italy, we loved their Northern Italian soup. This recipe has all those rich country flavors and can be made with vegetable or chicken broth. It’s a one-pot meal with lots of beans, carrots, peas, and spinach. Warm up on these cold winter months with some healthy, easy-to-make soup. Serve if desired with hearty Italian bread or crackers.
- Place olive oil in a large soup pot. Add celery, carrots, mushrooms, salt, bay leaves, oregano, thyme, and rosemary; cook for 10 minutes.
- Add the white wine; cook for another 9 minutes.
- Add broth and beans; bring to a boil; reduce to simmer for 25 minutes.
- Add orzo; cook for 11 minutes or until tender.
- Before serving: Stir in peas and spinach; cook until peas are bright green and spinach wilts about 5 minutes.
- Serve soup hot. Spoon into serving bowls; sprinkle lightly if desired with some shredded parmesan cheese sprinkles.
Yield: serves 4
pdf for Copy of Recipe – Tuscan White Bean Soup
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