Ingredients
1 tablespoon olive oil1 small onion, chopped5 garlic cloves, minced3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1/2 teaspoon Italian seasoning1/4 teaspoon crushed red pepper flakes1 cup uncooked whole wheat orzo pasta1 bunch escarole or spinach, coarsely chopped (about 8 cups)1 can (15 ounces) cannellini beans, rinsed and drained1/4 cup shredded Parmesan cheese
Preparation
In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
Stir in orzo and escarole. Return to a boil; cook until orzo is tender, 12-14 minutes. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese.
