this updated classic contains 2 kinds of beans, hearty whole wheat orzo pasta & plenty of veggies for a filling & delicious meal that’s warm & comforting!
- 1.5 tablespoons olive oil
- 3 slices of bacon, chopped (3 oz. pancetta would also work)
- 1 small onion, diced
- 2 ribs celery, diced
- 2 large carrots, peeled & diced
- 3–4 cloves garlic, minced
- 1 1/8 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 28 ounce can diced tomatoes
- 1 15 ounce can low-sodium red kidney beans, drained
- 1 15 ounce can low-sodium cannellini beans, drained
- 3 1/4 cups low-sodium vegetable broth
- 2 1/4 cups water
- 3/4 – 1 cup whole wheat orzo pasta
- Salt & freshly ground black pepper to taste
- Optional (but highly recommended!) toppings: freshly shaved parmesan and freshly chopped parsley or basil
- Place a dutch oven over medium-high heat and once warm, add olive oil.
- Add chopped bacon and cook, stirring frequently to ensure it crisps and browns on all sides (~4 minutes)
- Once bacon is cooked, add onion, carrots and celery to the pot cooking until just tender (~6 minutes).
- Add garlic, oregano and red pepper flakes stirring consistently for about 45 – 60 seconds.
- Add tomatoes and beans then bring the pot to a boil. Once boiling, lower heat and allow to simmer for 10 minutes.
- After 10 minutes, bring the heat back up to high and add broth and water. Once boiling, add the whole wheat orzo cooking for about 8-10 minutes or until orzo is al dente.
- Serve immediately topping with freshly shaved parmesan and parsley and a hunk of crusty bread to soak up the broth at the end!
This makes a lot of soup – about 8-10 servings. I like to reserve about 2-3 that I can eat within a few days for lunch and then I portion out and freeze the rest in freezer-safe bags so that I can just pull a bag out for a quick meal when needed.
adapted from my favorite cook’s illustrated recipe!
Keywords: soup, pasta e fagioli, beans