Vegetable Orzo Soup

By courtneyepowell

Ingredients

• PISTOU:
• 1/2 c dry cannellini beans
• 4 c water
• 1 bouquet garni
• 1 med onion, chopped (1/2 c)
• 3 cloves garlic, minced
• 1 T EVOO
• 3 c chicken broth
• 8 oz green beans, halved
• 1/2 of a fennel bulb, chopped (about 2/3 c)
• 1 med zucchini, chopped
• 2 med tomatoes
• 2 sprigs fresh thyme
• 1/2 t salt
• 1/3 c dried orzo
• 2 c firmly packed basil
• 6 cloves garlic
• 2 T grated Parmigiano-Reggiano cheese
• 2 T EVOO

Preparation

Step 1

To make the Pistou:
Combine all ingredients in a food processor. Cover and process until finely chopped. Thin to desired consistency with an additional 1-2 T EVOO.

Rinse beans, drain. In a large saucepan combine beans and 2 c water. Bring to boiling; reduce heat. Simmer 2 mins. Remove from heat. Cover; let stand 1 hr (or place beans in water in the saucepan. Cover; soak overnight in a cool place). Drain. Rinse beans and set aside.

Prepare Bouquet Garni; set aside. In a 4-qt Dutch oven, cook onion and garlic in 1 T EVOO until tender. Add soaked beans and remaining 2 c water. Add Bouquet Garni and bring to boiling. Reduce heat; simmer covered for 55 mins. Remove Bouquet Garni and discard.

Add chicken broth, green beans, fennel, zucchini, tomatoes, thyme and salt. Bring to boiling; reduce heat. simmer, covered, 20 mins. Add pasta and simmer, covered, 10 mins more. Discard thyme sprigs.

Serve soup topped with Pistou and additional Parmigiano-Reggiano cheese.