Prep/Total Time 30 minutes, Yield 6 servings (about 2 qt.)

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 Tbsp. olive oil
3 cans (14-1/2 oz. each) reduced-sodium chicken broth
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz.) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 Tbsp. prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

In a Dutch oven, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Food Network Magazine, February/March 2011, Page 66

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