Pasta Fagioli w/Orzo

By Bellacucinam

Ingredients

• 3 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 jalapeno, minced
• 1 14.5 ounce can stewed tomatoes
• 2 15.5 ounce cans cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 8 ounce box orzo
• 1/4 cup chopped fresh Italian parsley
• salt and freshly ground black pepper
• grated Parmesan cheese (optional)

Details

Adapted from vegetarian.about.com

Preparation

Step 1

Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.

Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.