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Spinach, Orzo and Bean Soup

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Ingredients
  

  • 1 Tbsp canola oil
  • 2 Tbsp garlic, minced
  • 3 green onions, thinly sliced
  • 4 cups 946 mL chicken broth
  • 2 cups water
  • 3/4 cup uncooked orzo pasta
  • 1 19 oz 540 ml can bean medley (I used this mix of red & white kidney beans, Romano, black-eyed, chick peas)
  • 2 Tbsp fresh chives, chopped (optional)
  • 1 Tbsp lemon juice
  • 1 - 142 g package fresh baby spinach
  • salt & pepper to taste
  • Grated Parmesan cheese, shaved (optional)

Instructions
 

  • In a large pot over high heat, add oil to pan. Add garlic and onions; sauté for 30 seconds, stirring constantly.
  • Add chicken broth and water; bring to boil. Add orzo and beans. Cover and simmer 10 minutes until pasta is cooked.
  • Stir in chives (if using), lemon juice and spinach and heat through. Season to taste with salt and pepper.
  • Serve topped with shaved Parmesan cheese (optional).