Now that the cold winter months are ahead, soups will be on our family menu and enjoyed frequently. Nothing like a hearty bowl of comforting soup to warm you and nourish you. This white bean, spinach and orzo soup comes together in no time and a soup that everyone will love. You can definitely get creative with this soup and substitute spinach for kale or chard. Chickpeas also make a great bean addition and you can even add in your favourite pasta noodles. We love ours with lots of cheese and a spicy kick to warm us up. Feel free to adjust to your liking but crusty bread for dipping is non negotiable! 😉 Hope you enjoy this soup all through the winter months and love it as much as we do. xox

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White Bean, Spinach and Orzo Soup

Total Time45 minutes mins

Course: Appetizer, Main Course, Soup

Cuisine: Italian

Yield: 6 people

Materials

• 1/2 cup orzo pasta
• 1/4 cup olive oil
• 1 cup finely diced yellow onion
• 2 stalks celery finely chopped
• 2 garlic cloves minced
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 4-5 cups vegetable broth depending on how thick you want your soup
• 1 bay leaf
• 540 mL canned white beans drained and rinsed
• 3 cup baby spinach
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• Freshly grated Parmigiano Reggiano or Pecorini cheese and chilli oil for garnish

Instructions

• Cook orzo pasta al dante as per package directions. strain and rinse with cold water. Set aside until ready to use.
• In a large soup pot, heat oil over medium heat. Add onion and celery and sauté for 4-5 minutes until soft. Add in garlic, oregano and sauté for an additional minute. Add in tomato paste and cook stirring occasionally for one more minute.
• Pour in vegetable broth and add in bay leaf. Bring to a boil and reduce heat to low and simmer for 5 minutes.
• Add in beans, spinach and season with salt and pepper. Simmer for an additional 10 mins. Stir in cooked orzo and heat for 1 minute.
• Serve topped with plenty of grated cheese, chilli oil and a side of your favourite crusty bread.