Preparation time 30 minutes (15 minutes active). Serves 4.
Ingredients
1 tablespoon olive oil
1 small yellow onion, chopped (1 cup)
3 cloves garlic, minced (1 tablespoon)
2 14 1/2-ounce cans reduced-sodium chicken or vegetable broth
14 1/2-ounce can diced tomatoes, with juice
1/2 cup whole-grain orzo or other small-shape pasta
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 cup water
15-ounce can white kidney beans, rinsed
4 cups chopped dandelion greens or escarole (about 1 bunch)
1/4 cup grated parmesan cheese
Directions
In a large pot over medium-high, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 minutes.
Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes.
Add the beans and greens, then cook, stirring often, until the greens are tender, about another 5 minutes. Serve sprinkled with parmesan cheese.
Per serving : 279 calories; 74 calories from fat; 8g fat (2 g saturated; 0g trans fats); 5mg cholesterol; 36g carbohydrate; 16g protein; 8g fiber; 473mg sodium.
