Categories: Italian, Main Dish, Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion (for about 1 cup chopped)
• 2 celery ribs (for about 1/2 cup chopped)
• 10 peeled baby carrots (for about 1/2 cup thinly sliced)
• 1/2 lb fresh green beans (for about 1 cup cut)
• 2 (14 ounce) cans fat-free chicken broth
• 1 (14 ounce) can nonfat beef broth
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (15 -19 ounce) can cannellini beans
• 1/2 cup uncooked orzo pasta
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon bottled minced garlic
• salt and pepper , to taste
• 6 tablespoons grated parmesan cheese

Directions

1. Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.

2. Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.

3. When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.

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