The broth in this soup tastes like it’s been simmered for hours – it has a great depth of flavor. But this soup takes just 20 minutes or so of simmering time. And with all the veggies and pasta, it ends up being quite a hearty, thick soup. Just add some water during the last 7 minutes cooking time if you like it a little thinner. But I like gruely soup 🙂

6 servings
190 calories per serving

1 t oil
½ c diced Canadian bacon
½ c chopped green bell pepper
4 garlic cloves, minced
28 oz. can peeled tomatoes, undrained and coarsely chopped
14.5 oz. chicken broth
½ c orzo
15.5 oz. can red kidney beans, drained and rinsed
8 oz. frozen cut green beans
¼ c chopped basil
Salt and pepper to taste
½ t garlic powder
½ t onion powder
¼ t celery salt

In a large pan heat oil on medium high heat. Add bacon, green pepper and garlic and cook 3-4 minutes. Add tomatoes, broth and pasta and bring to a boil then reduce heat to low and simmer 12 minutes stirring occasionally. Stir in kidney beans, green beans, salt and pepper, garlic powder, onion powder, celery salt and basil and cook 7 minutes.