Greens, Tomato and White Bean Soup

Jim Romanoff Mustard greens or spinach may be substituted. A tablespoon of prepared pesto may be swirled into each bowl just before serving. W-S Journal: Cooking Healthy

Yield: 4 servings ( Serving Size: servings )
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  • 1 14.5 ounce(s) can diced tomatoes, with juice
  • 1 15 ounce(s) can white kidney beans, rinsed
  • 2 14.5 ounce(s) cans reduced-sodium chicken or vegetable broth
  • 4 cup(s) chopped dandelion greens or escarole (about 1 bunch)
  • 1/4 teaspoon(s) crushed red pepper
  • 3 clove(s) garlic, minced (1 tablespoon)
  • 1/4 cup(s) grated Parmesan cheese
  • 1/4 teaspoon(s) ground black pepper
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) water
  • 1/2 cup(s) whole-grain orzo or other small shape pasta
  • 1 small yellow onion, chopped (1 cup)


  1. 1. In a large pot over medium-high, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 minutes.
  2. 2. Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes.
  3. 3. Add the beans and greens, then cook, stirring often, until the greens are tender, about another 5 minutes. Serve sprinkled with Parmesan cheese.
July 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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