Wednesday, November 28, 2012

Italian Bean Soup

(Photo by Taste of Home)
Late yesterday afternoon, Mr. T and I came home from a funeral and I started thinking what to make for supper.  My original plan had been Fiesta Sweet Potato Soup and cornbread, but I didn't realize I had run out of smoked sausage, which that soup recipe calls for.  So I had to re-think, and turned to my 2012 Quick Cooking Annual Recipes, which I had received for free in return for having a recipe of mine published in it.

I found this recipe for a meatless Italian Bean Soup and decided to give it a try, since I pretty much had everything it called for.  I used frozen cut leaf spinach rather than fresh baby spinach, and it worked out perfectly.  I also used instant brown rice rather than orzo, since I try to avoid wheat. Oh -- I should add that rather than the Italian style stewed tomatoes, I used the Italian style diced tomatoes.  I like them better because they are cut smaller.

The soup was absolutely delicious and just perfect for a cold evening.  I started the cornbread first and the soup cooked while the cornbread baked.  I will definitely be making this recipe again and again!  Maybe you would like to try it, too.


  1. I love soup for cold almost-winter and winter evenings!! Thanks for stopping in at Cranberry Morning.

  2. You are most welcome, Judy! Now I need to get back there soon and order some soaps. There are so many choices and they all look so wonderful I can almost smell them.

    Thanks for visiting my kitchen table! Stop in and visit anytime!


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