White Bean Soup With Escarole

• 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 grated Parmesan cheese

1. 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.
2. Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

olive oil, onion, garlic, chicken broth, tomatoes, italian seasoning, red pepper, whole wheat orzo pasta, or spinach, cannellini beans, parmesan cheese

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