This incredible soup is great to eat in the winter and fall when you want to keep your vitamin levels up. If you cannot find escarole, you can always use spinach! Get the recipe below.
INGREDIENTS
- 1 tablespoon olive oil
- 1 small onion, chopped
- 5 garlic cloves, minced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 cup uncooked whole wheat orzo pasta
- 1 bunch escarole or spinach, coarsely chopped (about 8 cups)
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup grated Parmesan cheese
Sources:
- Main Image and Recipe: Taste of Home
