Bean and Orzo Soup with meatballs

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are more nutritious and cheaper when bought in bulk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by preparing the vegetables: dice the parsnip into small pieces.

Cut the celery in half and slice it into small pieces.

Dice the onion.

Chop the leek into small slices, using only the white and light green parts.

Dice the garlic into small pieces.

Heat a couple tablespoons of olive oil in a large pot over medium heat.

Add the diced onion to the pot and sauté for about a minute.

Add all the other diced vegetables (except for the garlic) to the pot and sauté for 6-7 minutes until tender.

After 8 minutes of cooking, add the diced garlic and crushed red pepper to the pot and sauté for another minute.

Pour in the chicken bone broth, then add the canalone beans and orzo pasta.

Cover the pot and let it cook until boiling, about 10-12 minutes, until the orzo is al dente.

Once the pasta is cooked and the soup has thickened, add fresh lemon juice and spinach, allowing the spinach to wilt for about a minute.

Add the frozen meatballs to the pot and let them heat through.

Taste the soup and add salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens