Pasta And Bean Soup

Recipe By : The New Basics Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Beans To/From Eat-L
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried beans — (pinto, great
— northern, etc.)
1/2 cup olive oil
1 1/2 cup chopped onions
3 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
3 bay leaves
1 can tomato paste — (6 ounces)
1 can tomato puree — (28 ounces)
10 cups water
salt and freshly ground black pepper — to taste
1 cup orzo or other small pasta
3/4 cups chopped fresh italian (flat-leaf) parsley
freshly grated parmesan cheese — for garnish

1. Cover the beans with cold water and soak overnight. 2. Heat the olive oil
in a large soup pot. Add the onions, garlic, oregano, basil, and bay leaves.
Cook over low heat, stirring occasionally, until the onions and garlic are soft
and translucent, 10 to 15 minutes. 3. Add the tomato paste and tomato puree,
and cook another 5 minutes. 4. Stir in the water, cover partially, and cook
over medium heat for 20 minutes. 5. Drain the beans and add them to the kettle
with salt and pepper to taste. Reduce the heat, cover, and simmer until the
beans are tender, about 1 1/2 hours. 6. Add the orzo and continue to simmer
until the pasta is tender,another 10 minutes. Stir in the parsley. If the sou
p
seems too thick, thin it with a little water. 7. Ladle into soup bowls and
serve garnished with Parmesan cheese.

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