Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup uncooked whole wheat orzo pasta
  • 1 bunch escarole or spinach, coarsely chopped (about 8 cups)
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 cup shredded Parmesan cheese

Instruction

  • In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook until orzo is tender, 12-14 minutes. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese.