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Italian Wedding Soup
with white beans / orzo / herb and cheese bread

Active: 25 min Total: 25 min

This cozy Italian-inspired soup is a variation on a classic that we first featured in 2014.
Smarts: Orzo is a small, rice-shaped pasta that cooks fast. Feel free to use any pasta shape here, but adjust the time to be sure the pasta is cooked through.

Tags

Ingredients

Servings:
4
Metric
Herb and Cheese Bread:
  • Green onions - 2 stalks, white and green parts chopped and combined
  • Butter - 3 Tbsp
  • Cheese, parmesan - 1/4 cup, grated
  • Baguette, small - 1 (sub any Italian-style roll)
Italian Wedding Soup with White Beans:
  • Onions, medium - 1, diced
  • Carrots - 8 oz, chopped
  • Chard, any type - 4 leaves, leaves and stems chopped and separate
  • Beans, cannellini (14 oz / 397 g) - 1 can, drained and rinsed (sub any white beans)
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Stock, any type - 5 cups
  • Cheese, parmesan rind, (opt) - 1
  • Pasta, orzo - 1/2 cup
  • Lemon juice - 1 tsp
  • Cheese, parmesan (opt) - 2 oz, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Carrots / Chard - Prep as directed. Combine onions, carrots, and chard stems in one container. Store chard leaves separately. (Can be done up to 5 days ahead)
  2. Green onions - Chop green onions, combining green and white parts. (Can be done 1 day ahead)
  3. Beans - Drain and rinse.

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Make

  1. Heat oven to 375F / 191C degrees.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, carrots, and chard stems to heated oil with a pinch of salt. Saute until softened, 5 to 6 minutes.
  3. Stir in tomato paste, Italian seasoning, and oregano until fragrant, ~1 minute more.
  4. Add stock and parmesan rind (if using) and bring soup to a simmer.
  5. While soup simmers, prep herb and cheese bread by mashing butter with green onions (white and green parts) and parmesan (portion for bread). Slice baguette open lengthwise and spread cut-side with butter.
  6. Place bread onto a sheet pan and bake for 10 to 12 minutes, until golden.
  7. While bread bakes, return to soup and add orzo. Simmer until orzo is nearly tender, 5 to 7 minutes.
  8. Add beans and chard leaves. Continue to simmer soup until beans are warmed through.
  9. Cut herb and cheese bread into slices.
  10. Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.
  11. Ladle soup into bowls. Serve some extra grated parmesan cheese on top if you’d like. Enjoy bread on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (35)
Gluten-free (3)
Paleo (7)
Vegetarian (9)

24 reviews

Did 1/2 chicken sausage and 1/2 ground chicken to make the meatballs and it turned out! Will do all sausage next time and see how it goes.

By: Miguel
Posted: Jan 19, 2020
Diet: Gluten-free
0 Helpful

Fantastic! I doubled the meatballs and froze half, used 1 lb beef & 1 lb turkey. Used spinach instead of chard, and used 2 packs of miropoix mix. Needed all of the broth as well.

By: Elissa
Posted: Dec 21, 2019
Diet: Original
0 Helpful

Used spinach instead of chard but otherwise followed the recipe. We loved this!

By: Lindsey
Posted: Mar 06, 2019
Diet: Original
0 Helpful

Delicious! I think maybe there were a few too many meatballs, but overall I loved it.

By: Chelsea
Posted: Mar 01, 2019
Diet: Original
0 Helpful

Straightforward, quick & easy weeknight meal. I read the reviews before I cooked & decided to double the seasoning. Unfortunately, it still needed even MORE seasoning. Other than that, it was just ok.

By: Bianca
Posted: Feb 28, 2019
Diet: Original
0 Helpful

The vegetarian version was bland and boring.

By: Karen
Posted: Feb 27, 2019
Diet: Vegetarian
0 Helpful