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MyCookbook Member: loreann
Recipe Category: Soup
Recipe Preparation Level: moderate
7 1/4 cups fat-free, low-sodium chicken broth
3 teaspoons garlic, chopped
1 whole Spanish onion, chopped
1 cup celery, diced
1 cup carrots, peeled and chopped
4 cups fat-free marinara sauce, bottled
4 large Roma tomatoes, seeded and chopped
1 whole bay leaf
1 cup canned white beans, cooked
3 ounces orzo
1 cup fresh spinach, blanched
1/4 bunch oregano, chopped
1/4 bunch fresh basil, chopped
1 teaspoon balsamic vinegar
Salt and pepper, to taste
1. Heat 1/4 cup chicken broth in an 8-quart pot over medium heat. Add garlic and onions; sauté until translucent, about 5 to 10 minutes.
2. Add the celery, carrots, marinara sauce, tomatoes, bay leaf, and 7 cups of chicken broth. Simmer, partially covered, for 20 minutes.
3. Add remaining ingredients to soup: beans, orzo, spinach, oregano, basil, vinegar, salt, and freshly ground black pepper. Return to a simmer; cook for 15 minutes more and serve.
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