Rating: 4 stars
26 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. Serve with a crusty Italian bread, such as ciabatta, and a salad of bitter greens.

Deb Wise
Recipe by Cooking Light April 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

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  • Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

Nutrition Facts

335 calories; fat 9.9g; saturated fat 2.8g; mono fat 2.5g; poly fat 1.5g; protein 26g; carbohydrates 35.4g; fiber 5.1g; cholesterol 61mg; iron 3.2mg; sodium 530mg; calcium 64mg.
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