Ingredients:
· 1 small onion – diced
· 1 carrot – diced
· 1 celery stalk – diced
· 4 cloves garlic – minced
· 2 tablespoons olive oil
· 2 cans (15 ounce each) cannellini beans, rinsed and drained (Substitution: white northern beans)
· 1 can (14.5 ounces) diced tomatoes
· Optional: ½ teaspoon red pepper flakes
· 4-6 cups chicken broth
· 1 teaspoon fresh rosemary (Substitution: 1/3 teaspoon dried rosemary)
· ½ teaspoon salt
· ½ teaspoon pepper
· Optional: 1 parmesan rind
· 4 ounces uncooked small orzo
Preparation:
· Step 1:
Saute first four ingredients (onion, carrot, celery, garlic) in olive oil over medium heat (about 7 minutes, or until tender and golden). Add beans and next 7 ingredients.
· Step 2:
Bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
· Step 3:
Uncover and bring to a boil over medium heat. Add orzo and cook 6 minutes. Remove from heat. Discard parmesan rind (if used). Serve with parmesan cheese.
Note: The pasta will soak up the broth in the fridge, so keep extra chicken broth to add to the bowl to make it ‘soupy’ again when serving leftovers.