*  Exported from  MasterCook  *

                           Pasta And Bean Soup

Recipe By     : The New Basics Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Beans                            Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Dried beans -- (pinto, great
                        - northern, etc)
     1/2  c             Olive oil
   1 1/2  c             Onions -- chopped
   3      tb            Garlic -- minced
   1      ts            Dried oregano
   1      ts            Dried basil
   3                    Bay leaves
   6      oz            Can tomato paste
  28      oz            Can tomato puree
  10      c             Water
                        Salt -- to taste
                        Black pepper -- freshly ground,
                        - to taste
   1      c             Orzo or other small pasta
     3/4  c             Fresh Italian parsley --
                        - chopped
                        Parmesan cheese --
                        - freshly grated, for garnish

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 puree, and cook another 5 minutes.

Stir in the water, cover partially, and cook over medium heat for
20 minutes.

Drain the beans and add them to the kettle with salt and pepper to
taste. Reduce the heat, cover, and simmer until the beans are tender,
about 1-1/2 hours.

Add the orzo and continue to simmer until the pasta is tender,
another 10 minutes. Stir in the parsley. If the soup seems too thick,
thin it with a little water.

Ladle into soup bowls and serve garnished with Parmesan cheese.


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