Italian Bean Soup

• 1 medium onion, thinly sliced
• 1 small potato, peeled and finely chopped
• 1 celery rib, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
• 1/4 cup minced fresh parsley
• 1 tablespoon prepared pesto
• 1/4 cup uncooked orzo pasta
• 1 cup fresh baby spinach
• 1/4 cup grated Romano cheese

1. In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
2. Add spinach and cook just until wilted. Sprinkle each serving with cheese.

onion, potato, celery, olive oil, garlic, chicken broth, cannellini beans, italian stewed tomatoes, fresh parsley, pesto, orzo pasta, baby spinach, romano cheese

Taken from www.tasteofhome.com/recipes/italian-bean-soup/ (may not work)