Ingredients
1 medium onion, thinly sliced1 small potato, peeled and finely chopped1 celery rib, chopped2 tablespoons olive oil3 garlic cloves, minced3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) Italian stewed tomatoes, undrained1/4 cup minced fresh parsley1 tablespoon prepared pesto1/4 cup uncooked orzo pasta1 cup fresh baby spinach1/4 cup grated Romano cheese
Preparation
In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes.
Add spinach and cook just until wilted. Sprinkle each serving with cheese.
