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

Active: 40 Total: 40

This classic Italian soup is loaded with colorful vegetables, orzo pasta, and white beans for some extra substance. This soup was last featured in 2020.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Italian Wedding Soup with White Beans and Orzo:
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , chopped
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Italian seasoning - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Stock, any type - 6 cups
  • Cheese, parmesan rind (opt) - 1
  • Pasta, orzo - 1/2 cup
  • Baby spinach - 5 oz
  • Lemon juice - 1 tsp
  • Cheese, parmesan (opt) - 2 oz , grated
Herb and Cheese Bread:
  • Cheese, parmesan (opt) - 2 oz , grated
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Butter - 3 Tbsp
  • Baguette, small - 1

Prep

  1. Onions / Carrots / Cheese (portion for bread) - Prep as directed. Combine onions and carrots. Store cheese separately. (Can be done up to 5 days ahead)

  2. Green onions - Chop green onions, combining green and white parts.

  3. Beans - Drain and rinse.

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Make

  1. Heat oven to 375F / 191C degrees.

  2. Heat a large Dutch oven over medium heat.

  3. To heated Dutch oven, add olive oil. Add onions and carrots with a pinch of salt. Saute until softened, 5 to 6 minutes.

  4. Stir in tomato paste, Italian seasoning, and oregano until fragrant, ~1 minute more.

  5. Add stock and parmesan rind (if using) and bring soup to a simmer.

  6. 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.

  7. Place bread onto a sheet pan and bake for 10 to 12 minutes, until golden.

  8. While bread bakes, return to soup and add orzo. Simmer until orzo is nearly tender, 5 to 7 minutes.

  9. Add beans and spinach. Stir until spinach cooks down. Continue to simmer soup until beans are warmed through.

  10. Cut herb and cheese bread into slices.

  11. Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.

  12. Ladle soup into bowls. Serve some grated parmesan cheese (portion for soup) on top if you’d like. Enjoy bread on the side.


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