This tomato-based soup has become a favorite because it uses kitchen staples, is packed with healthy ingredients and is a cinch to prepare. If I can’t find escarole, I substitute fresh spinach at the very end of cooking.
—GINA SAMOKAR NORTH HAVEN, CT
PREP: 15 MIN. • COOK: 35 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
1 tablespoon olive oil
1 small onion, chopped
5 garlic cloves, minced
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat orzo pasta
1 bunch escarole or spinach, coarsely chopped (about 8 cups)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
1. In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Stir in orzo and escarole. Return to a boil; cook for 12-14 minutes or until the orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese.
FREEZE OPTION Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.