This soup packs a punch of flavor and fiber leaving your belly happy! Sometimes I use cannellini beans in this recipe and other times I use chickpeas. Both versions are delicious!
1 can or 2 cups of cooked cannellini or garbanzo beans
1 cup of dried orzo (whole grain, if possible)
5 oz of fresh spinach
28 oz can of diced tomatoes
8 oz can of tomato sauce
2 cups of vegetable broth
1 small yellow onion
1 Bell pepper
Handful of fresh parsley (chopped)
1 teaspoon of Italian seasoning
3 cloves of garlic, minced
½ teaspoon of onion powder
1 teaspoon of sea salt
Pepper to taste
Add diced tomatoes, tomato sauce, and veggie broth to a large pot and bring to a simmer. Next, add the remaining ingredients, except for the orzo and spinach to the pot and let simmer for 20-25 minutes. Add in Orzo and spinach and let simmer for an additional 15 minutes. Remove from heat and let cool for 10-15 minutes. Add more salt and/or pepper if needed.