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–+ servings
Italian Bean Soup1

Italian Bean Soup

Marla Hingley
Hearty soup filled with green beans, carrots and white kidney beans. But its the pesto that really brings this soup to life!
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 4 tsp olive oil
  • 1/2 onion finely diced
  • 3 carrots thinly sliced
  • 3 cups GF chicken broth
  • 1 cup white wine
  • 1 tsp rosemary
  • 1/8 tsp red pepper flakes
  • 6 - 8 baby potatoes diced
  • 1 cup frozen Romano green beans flat shaped
  • 1/2 cup rice or GF orzo optional
  • 1 cup peas
  • 1/2 can white kidney beans rinsed & drained
  • 2 Tbsp GF pesto

Instructions
 

  • In a large pot, sauté onion and carrot in oil until onions are soft.
  • Add broth, wine, seasonings, potatoes, and bring to a boil.
  • Turn heat down and simmer until veggies are almost cooked.
  • Add remaining ingredients, and simmer until potatoes and pasta are fully cooked.
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