Pasta and Bean Soup

Name: Pasta and Bean Soup
Yield: 12 portions
Ingredients: ½ cup olive oil; 1½ cups chopped onions; 3 tablespoons minced garlic; 1 teaspoon dried oregano; 1 teaspoon dried basil; 3 bay leaves; 1 can (6 ounces) tomato paste; 1 can (28 ounces) tomato purée; 10 cups water; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 cup orzo or other small pasta; 1 cup orzo or other small pasta; ¾ cup Chopped fresh Italian (flat-leaf) parsley; Freshly grated Parmesan cheese, for garnish; 1 pound dried pinto beans (or kidney, Great Northern, or garbanzo beans)

Preparation info

12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A hearty one-dish meal for a cold winter night. Serve it with crusty bread, a green salad, and some good Chianti.

Ingredients

1 pound dried pinto beans (or kidney, Great Northern, or garbanzo beans)
½ cup olive oil
1½ <

Soup
Vegetarian
Winter

Method

Cover the beans with cold water and soak overnight.
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.
Add the tomato paste and tomato purée, and cook another 5 minutes.
Stir in the w