Cozy Orzo And White Bean Soup Food

SPINACH AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, 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.

WHITE BEAN SOUP

Steps:

• Place a large Dutch oven, or heavy bottom pot, over medium-high heat.
• Once the pot is hot, add in a small drizzle of olive oil, and the chopped bacon; crisp the bacon completely until nice and brown, then remove with a slotted spoon, drain it on some paper towel, and set it aside for a moment; reserve about 1 tablespoon of the bacon fat, and set that aside for a moment, as well; wipe out the pot, and return it to medium-high heat.
• Next, add back into the pot the bacon fat, along with the olive oil and the butter, and allow them to melt together.
• Once butter is melted and sizzling, add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes.
• Next, add in the garlic, and once it becomes aromatic, add in about 2/3 of the reserved, crisped bacon, as well as the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine.
• Now add in the hot chicken stock, stir, and allow the soup to gently simmer for about 40-45 minutes, partially covered with lid.
• About half way through the cooking process, mash the beans a little bit with the back of your spoon, or with a potato masher, to break up the beans a little bit and release their natural starch to thicken the soup.
• After about 40 minutes, turn the heat off and finish the soup by adding in the chopped parsley, the lemon zest and the lemon juice.
• Serve the soup with some nice, crusty bread to dip, and garnish with some of the remaining crisped bacon.

COZY ORZO AND WHITE BEAN SOUP

Steps:

• In a large heavy saucepan, heat the oil over medium heat.
• Add onion and garlic, sauté for 4 minutes or until onion is soft.
• Add tomatoes, stock, sun-dried tomatoes and pepper flakes and bring to a boil.
• Add orzo and simmer about 12 minutes, or until pasta is cooked, stirring often to prevent sticking on the bottom.
• Add beans and heat through, about 5 minutes.
• Add salt and pepper to taste.
• Serve topped with as much parmesan cheese that you like!
• Now pick a cozy spot on the couch and enjoy!

KIDNEY BEAN, SPINACH, AND ORZO SOUP

Steps:

• Dice onion.
• In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
• Meanwhile, dice carrot and mince garlic.
• When onion is translucent, add carrots, garlic, basil, and oregano. Stir and sauté 2 minutes.
• Add broth, and tomatoes with juice. Bring to a light boil.
• Rinse and drain beans. Add to pot.
• Add orzo and bring to a simmer. Cover, reduce heat, and cook for about 10-12 minutes, or until orzo is cooked.
• Stir in spinach during the last couple minutes of cooking. Salt to taste.

COZY WINTER WHITE BEAN SOUP

Steps:

• TO MAKE 1. In a large soup pot, heat the olive oil over medium heat. Add onion, celery, and garlic and cook until the vegetables are tender. 2. Add the beans, potatoes, carrots, parsley, salt, 6 cups of broth, and 1 cup of water. Bring to a boil. Reduce the heat, cover, and simmer for about 1 hour. If necessary, add more water and salt and pepper to taste. 3. Store in an airtight container for up to 1 week.

TURKEY AND WHITE BEAN SPINACH SOUP

Steps:

• In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
• Add the chicken broth to the pot and bring to a gentle boil.
• Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
• Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
• Reduce the heat to medium-low. When you're ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
• Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)