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Tomato, White Bean, and Orzo Soup

Tomato,  White Bean,  and Orzo Soup
Cook Time: 1 hour


  • ½ large sweet onion, diced
  • 1 35oz. can diced tomatoes
  • 1 ½ cup whole wheat orzo pasta
  • 1 bell pepper, diced
  • 4 celery stalks, diced
  • 2 carrots, diced
  • 2 tsp. garlic powder
  • 2 bay leaves
  • Salt
  • Pepper
  • 1 can white (kidney) cannellini beans
  • 1 tbsp. sugar
  • 3 tbsp fresh parsley, chopped
  • 7 cups chicken or vegetable broth
  • 1 ½ tsp. celery salt
  • 1-2 tsp. hot chili flakes
  • 3-5 dashes tabasco
  • Extra virgin olive oil


Put your Emile Henry 5.5 qt. stewpot over medium heat. Add 2-3 tsp. of oil and let it warm up. Add the onion and sauté for 3-4 minutes. Next add the carrot, celery, bell pepper, garlic powder, and season with salt and pepper. Sauté for another 5-7 minutes. Add the bay leaves, diced tomatoes, and the sugar. Stir. Add the chopped parsley and stir again. Put the lid on and let it come to a light boil, cook for 10- 15 minutes. Remove the lid and add the beans, give it a stir. Put the top back on and cook for another 10 minutes. Add the chicken or vegetable broth, celery salt, chili flakes, and tabasco. Put the lid back on and simmer for 30-35 minutes. Bring the soup to a boil and add the orzo. Cook for the amount of time instructed on the package. When the orzo is cooked, the soup is ready to serve.

Emile Henry Products Used