Mix in the beans! Concoct a hearty soup ready to keep you warm and full. Randall’s Italian Bean Soup uses a variety of fresh produce to bring the dish to life including carrots, celery and tomatoes. Then the recipe adds great northern beans and pinto beans for a heartier base full of protein. A bonus is the soup can easily become a vegetarian dish by utilizing vegetable broth instead of chicken.

Randall’s Italian Bean Soup perfectly mixes with your favorite bread and can be topped off with a divine Basil Pesto. Basil Pesto is a must try recipe. Add it to Randall’s Italian Bean Soup, any pasta dish or a bread dip to keep your taste buds cheering with joy. Follow these simple steps (below) for an amazing addition to any meal. The best part is it lasts for up to two weeks! Bring hearty, healthy and delicious to your dinner table tonight.

Recipe created by our friend, Sara Croft, a recipe developer and owner of Solid Gold Eats. Sarah creates scrumptious dishes from soups to homemade ice cream. Check out her blog here.

Italian Bean Soup

Ingredients:

  • 2 tablespoons olive oil
  • 2 yellow onions, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 can crushed tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup dried orzo pasta
  • 1 14-ounce jar Randall Beans Great Northern Beans, drained and rinsed
  • 1 14-ounce jar Randall Beans Pinto Beans, drained and rinsed
  • Basil pesto (recipe below)
  • Shredded parmesan cheese
  1. In a large stock pot, heat olive oil over medium high heat. Sweat the onions, celery and carrots until soft, about 3 minutes.
  2. Add the crushed tomatoes and broth and bring to a boil. Add the orzo and cook 8 minutes.
  3. Stir in the great northern beans and pinto beans and let simmer on low heat for 5 minutes.
  4. When you are ready to serve, ladle the soup into bowls and stir one tablespoon of pesto into each bowl. Top with shredded parmesan cheese and serve.

Italian Bean Soup 2

Basil Pesto

Yields ½ cup

Ingredients:

  • 1 cup packed basil leaves
  • 1 garlic clove
  • ⅛ teaspoon red pepper flakes
  • 3 tablespoons shredded parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅓ cup olive oil
  1. In a food processor, add the basil leaves, garlic clove, red pepper flakes, shredded parmesan cheese, salt and black pepper.
  2. Place the lid on the bowl but open the spout for pouring in the oil. While pulsing, slowly drizzle the olive oil into the food processor. Stop halfway through to scrape the sides of the bowl. Continue pulsing and pouring the rest of the oil into the food processor.
  3. Stir and use immediately or store in a sealed container in the refrigerator for up to 2 weeks.

Grilling out tonight? Here’s the perfect side dish for your grilled meat featuring Randall Beans Pinto Beans

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