Appetizers / Soups / Salads

Italian Cannellini Bean Soup is for Lunch.

Italian Cannellini Bean Soup takes 10 minutes to prepare.

Italian Cannellini Bean Soup takes 30 minutes to cook.

Italian Cannellini Bean Soup makes 4 servings.

The ingredients for Italian Cannellini Bean Soup are:

1 can (19 oz.) cannellini beans
half a large onion, large dice
6-8 medium crimini or button mushrooms, sliced
7 oz celery (preferably organic as celery retains toxins) diced
7 oz (1 smallish) zucchini diced
2-3 cloves of garlic, minced
3 tsp chicken bouillon, or 1.5 cubes
1 packet goya ham flavored seasoning
1 tbs tomato paste
1 tbs olive oil
6 c water
4 oz whole wheat orzo
(.5 oz fresh grated parmesan per serving--optional)

Here is how you make Italian Cannellini Bean Soup:

Saute onions, mushrooms, celery, zucchini, and garlic (at the end of saute) in olive oil until onions are translucent. Add beans, water, tomato paste, bouillon, and ham seasoning. Bring to a boil, reduce heat to a simmer. Stir to blend tomato paste, bouillon, and seasoning well. Simmer for 20 minutes. Add Orzo and continue to simmer about 10 minutes, or until Orzo is cooked al dente.Makes about 4 2-cup servings.Garnish with grated parmesan cheese (optional)Number of Servings: 4Recipe submitted by SparkPeople user ERINCNYC.

The nutritional information for Italian Cannellini Bean Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 179.0

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 809.5 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 7.4 g
• Protein: 6.2 g

Italian Cannellini Bean Soup is Italian cuisine.

The dietary needs meet for Italian Cannellini Bean Soup is Vegan