Monday, December 18, 2017

Spinach, Orzo, and White Bean Soup

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable stock
2 bay leaves
1 cup uncooked orzo pasta
2-4 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.  Serve immediately.

Serves 4.

From DamnDelicious blog

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