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

Active: 30 Total: 30

This clean, vegetable-packed soup is a twist on a classic Cook Smarts recipe that was first featured back in December 2014. We think this refreshed version will be as much of a hit as the original.
Smarts: The orzo will expand as it sits, so if serving this soup as leftovers, you may want to add a splash more stock or water for balance.



Italian Wedding Soup with White Beans:
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , chopped
  • Celery - 2 stalks , chopped
  • Swiss chard - 6 oz , leaves and stems chopped and separate
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Stock, any type - 5 cups
  • Parmesan rind (opt) - 1
  • Pasta, orzo - 1/2 cup (sub Israeli couscous)
  • Lemon juice - 1 tsp
  • Cheese, parmesan (opt) - 2 Tbsp , grated
Herb and Cheese Bread:
  • Green onions - 2 stalks , white and green parts chopped and combined
  • Butter - 3 Tbsp
  • Cheese, parmesan - 1/4 cup , grated
  • Hoagie rolls - 2 (sub any Italian-style roll)


  1. Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Swiss chard / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  3. Beans - Drain and rinse beans.

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

  2. While oven heats, heat a Dutch oven over medium-high heat. Add cooking oil and then onions, carrots, celery and chard stems to heated oil with a pinch of salt. Saute until softened, 4 to 5 minutes.

  3. Stir in tomato paste and Italian seasoning (portion for the soup) until fragrant, ~1 minute more.

  4. Add stock and parmesan rind (if using) and bring to a simmer. Stir in orzo and simmer until orzo is nearly tender, 6 to 8 minutes.

  5. While soup simmers, prep herb and cheese bread by mashing butter with green onions (white and green parts) and parmesan (portion for the bread). Slice hoagie rolls 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. Return to soup and add beans and chard leaves. Simmer until chard leaves are tender, 2 to 3 minutes.

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

  9. Serve soup with parmesan cheese sprinkled over top and enjoy with herb and cheese bread on the side. Enjoy!



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