Pasta & Kidney Bean Soup

This rustic Italian-style soup is the ultimate comfort food for chilly evenings. It combines the earthy richness of red kidney beans with the delightful texture of tiny orzo pasta, all simmered in a savory chicken broth. The addition of fresh and dried oregano infuses the dish with aromatic herbs, while a hint of crushed red pepper provides a gentle warmth. Fresh tomatoes break down to create a naturally thickened, flavorful base. It is a satisfying, protein-packed meal that comes together quickly, making it perfect for busy weeknights. Serve it with a sprinkle of Parmesan cheese and fresh parsley for a touch of elegance. This simple yet robust recipe uses pantry staples to deliver big, home-cooked flavor that the whole family will love.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 371.1

Dietary: Low-fat

Description

This rustic Italian-style soup is the ultimate comfort food for chilly evenings. It combines the earthy richness of red kidney beans with the delightful texture of tiny orzo pasta, all simmered in a savory chicken broth. The addition of fresh and dried oregano infuses the dish with aromatic herbs, while a hint of crushed red pepper provides a gentle warmth. Fresh tomatoes break down to create a naturally thickened, flavorful base. It is a satisfying, protein-packed meal that comes together quickly, making it perfect for busy weeknights. Serve it with a sprinkle of Parmesan cheese and fresh parsley for a touch of elegance. This simple yet robust recipe uses pantry staples to deliver big, home-cooked flavor that the whole family will love.

Ingredients

1/2 cup Chopped red onion
1 can Whole tomatoes, undrained
4 cup Chicken broth
1 cup Rosamarina (orzo) pasta, uncooked
1 tablespoon Fresh oregano, chopped
1/2 teaspoon Dried oregano
1/8 teaspoon Crushed red pepper
1 clove Garlic, crushed
1 can Red kidney beans, rinsed and drained
2 tablespoons Parmesan cheese
2 tablespoons Fresh parsley, chopped

Directions

1
Spray a 3-quart nonstick saucepan with nonstick cooking spray and place over medium heat.
2
Add the chopped red onion to the saucepan and cook for about 10 minutes, stirring frequently, until the onion is tender and translucent.
3
Stir in the whole tomatoes, breaking them up with a spoon as you mix.
4
Add the chicken broth, orzo pasta, fresh oregano, dried oregano, crushed red pepper, and crushed garlic to the saucepan.
5
Bring the mixture to a boil, then reduce the heat to low.
6
Cover the saucepan and simmer for about 20 minutes, stirring occasionally, until the orzo pasta is tender.
7
Stir in the rinsed kidney beans.
8
Uncover the saucepan and simmer for an additional 10 minutes, or until the beans are heated through.
9
Serve hot, sprinkled with Parmesan cheese and fresh chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 371.1kcal

% Daily Value *
Total Fat 14.85g23%
Saturated Fat 4.0g20%
Cholesterol 106.8mg36%
Sodium 103.15mg5%
Total Carbohydrate 15.85g6%
Dietary Fiber 5.0g20%
Sugars 3.0g
Protein 37.55g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute chicken broth with vegetable broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools; add a splash of water or broth when reheating to reach desired consistency.

If you prefer a spicier soup, increase the amount of crushed red pepper to taste.

You can use dried oregano if fresh is not available, but increase the quantity to 1.5 teaspoons for stronger flavor.

Keywords: italian, soup, kidney beans, orzo, pasta, chicken broth, tomatoes, oregano, garlic, red pepper flakes, vegetarian option, comfort food, easy dinner, healthy, bean soup, quick meal, rustic, savory, warm, family friendly

Read it online: https://www.chefs-mate.com/recipe/pasta-kidney-bean-soup/