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

Name: Italian Wedding Soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 stalks Green onions, white and green parts chopped and combined; 3 Tbsp Butter; 1/4 cup Cheese, parmesan, grated; 1 Baguette, small (sub any Italian-style roll); 1 Onions, medium, diced; 8 oz Carrots, chopped; 4 leaves Chard, any type, leaves and stems chopped and separate; 1 can Beans, cannellini (14 oz / 397 g), drained and rinsed (sub any white beans); 1 Tbsp Oil, cooking; 1 Tbsp Tomato paste; 1 tsp Italian seasoning; 1/2 tsp Oregano, dried; 5 cups Stock, any type; 1 Cheese, parmesan rind, (opt); 1/2 cup Pasta, orzo; 1 tsp Lemon juice; 2 oz Cheese, parmesan (opt), grated

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
Green onions - Chop green onions, combining green and white parts. (Can be done 1 day ahead)
Beans - Drain and rinse.

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Make

Heat oven to 375F / 191C degrees.
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.
Stir in tomato paste, Italian seasoning, and oregano until fragrant, ~1 minute more.
Add stock and parmesan rind (if using) and bring soup to a simmer.
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.
Place bread onto a sheet pan and bake for 10 to 12 minutes, until golden.
While bread bakes, return to soup and add orzo. Simmer until orzo is nearly tender, 5 to 7 minutes.
Add beans and chard leaves. Continue to simmer soup until beans are warmed through.
Cut herb and cheese bread into slices.
Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.
Ladle soup into bowls. Serve some extra grated parmesan cheese on top if you’d like. Enjoy bread on the side.

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