Pasta and Bean Soup

By rperlowitz

Ingredients

• 1 lb. Dried Pinto Beans (or kidney, great northern, or garbanzo beans)
• Olive Oil
• 1 1/2 c. Chopped Onions
• 3 tbs. Minced garlic
• Dried Oregano
• Dried Basil
• 3 Bay Leaves
• 1 can (6 oz.) Tomato Paste
• 1 can (28 oz.) Tomato Puree
• 10 c. Water
• Salt
• Pepper
• 1 c. Orzo (or other small pasta)
• Chopped Italian (flat leaf) Parsley
• Freshly grated Parmesan cheese, for garnish

Preparation

Step 1

1. Cover the beans with cold water and soak overnight.
2. Heat the olive oil in a large soup pot.
3. Add the onions, garlic, oregano, basil, and bay leaves.
4. Cook over low heat, stirring occasionally, until the onions and garlic are soft ans translucent 10-15 min.
5. Add the tomato paste and tomato puree, and cook another 5 min.
6. Stir in the water, cover partially, and cook over medium heat for 20 min.
7. Drain the beans and them to the pot with salt and pepper to taste.
8. Reduce heat, cover and simmer until the beans are tender-- about 1 1/2 hrs.
9. Add the orzo and continue to simmer until the pasta is tender, another 10 min.
10. Stir in the parsley.
11. If the soup seems too thick, thin it with a little water.