Lunch Club & A Killer Italian Bean Soup Recipe

Have you heard the news? We’re now open for lunch on Thursdays! Savory sandwiches and soups made from scratch all with fresh ingredients from our gardens. Plan a special lunch date or escape a little early for a weekend getaway and treat yourself to some home-style cooking. Head over to our dining page to learn more about our farm-to-table meals.

Here’s a little taste of what you can expect. It’s perfect for a cozy night in and is a family favorite! Bon Apetit:

 

 

Italian Bean Soup Recipe

 

Italian Bean SoupIngredients:

  • 1 tsp. Oil
  • 1/2 cup Canadian bacon or ham, diced
  • 1/2 cup red bell peppers, chopped
  • 4 cloves garlic, minced
  • 1 28 oz. can Italian style diced tomatoes
  • 1 8 oz. pkg. frozen cut green beans, thawed
  • 14 oz. chicken broth or bouillon
  • 1/2 cup orzo pasta
  • 1 15.5 oz can kidney beans, rinsed and drained
  • 1/4 cup fresh basil
  • salt, to taste

Directions:
In a stockpot, heat oil over medium heat until hot. Add bacon or ham, red bell pepper and garlic; cook and stir about 5 minutes. Add tomatoes, green beans, broth and orzo. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until orzo is tender, stirring occasionally. Be careful not to let orzo stick to bottom of pan.  Stir in kidney beans and basil. Cook about 10 minutes longer.  Add salt, to taste. You may need to add more liquid to the soup before serving as the orzo soaks up a lot of the liquid. If so, use a mixture of chicken broth and tomato sauce. I usually double the recipe. Recipe as written serves 6.

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