Creamy Tuscan Bean Soup

Submitted by Pinay0618

"From Cinnamon Spice and Everything Nice."

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1⁄2 cup diced onion
• 1⁄3 cup diced carrot
• 1⁄3 cup diced green pepper
• 5 garlic cloves, minced
• 1 (14 ounce) can cannellini beans, with juices
• 4 cups vegetable broth
• 1⁄2 cup orzo pasta
• 3⁄4 cup frozen chopped spinach, thawed and squeezed fairly dry
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons sage
• 2 teaspoons thyme
• 3⁄4 teaspoon sea salt
• 1⁄2 teaspoon fresh cracked pepper
• 1 cup half-and-half
• extra virgin olive oil, for serving
• fresh grated parmesan cheese, for serving

directions

1. In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, green pepper, and garlic until softened on low-medium heat, about 5-7 minutes.
2. Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper.
3. Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle of extra virgin olive oil and Parmesan.

Reviews

[asmilliken]

This is an excellent soup! My kids loved it. I made a few changes: I added hot italian sausage, used chicken broth instead of veggie broth, dried navy beans that had soaked overnight instead of canned cannellinis, and skipped the bell pepper. I also let the soup simmer in a crock pot for a few hours. I even froze some individual portions for my hubby to eat at work; he simply reheated them in microwave.