b>Total Time: 30 minutes (15 minutes active)
This recipe is from The Associated Press.
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
2 (14½-ounce) cans reduced-sodium chicken broth
14½-ounce can diced tomatoes, with juice
½ cup whole-grain orzo
¼ teaspoon each crushed red pepper, ground black pepper
½ cup water
15-ounce can white kidney beans, rinsed
4 cups chopped dandelion greens or escarole (about 1 bunch)
¼ cup grated Parmesan cheese
In a large pot over a burner set at medium-high, heat the oil. Add the onion and garlic and sauté until the onions are soft and translucent, about four minutes. Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about six minutes. Add the beans and greens, then cook, stirring often, until the greens are tender, about five more minutes. Serve sprinkled with Parmesan cheese.
Per serving: 279 calories; 16 grams protein; 36 grams carbohydrates; 8 grams fat (2 saturated, 0 trans fat); 5 milligrams cholesterol; 473 milligrams sodium; 8 grams fiber; 74 calories from fat