*  Exported from  MasterCook  *
 
                            Pasta And Bean Soup
 
 Recipe By     : The New Basics Cookbook
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beans                            To/From Eat-L
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         dried beans -- (pinto, great
                         -- northern, etc.)
      1/2  cup           olive oil
    1 1/2  cup           chopped onions
    3      tablespoons   minced garlic
    1      teaspoon      dried oregano
    1      teaspoon      dried basil
    3                    bay leaves
    1      can           tomato paste -- (6 ounces)
    1      can           tomato puree -- (28 ounces)
   10      cups          water
                         salt and freshly ground black pepper -- to taste
    1      cup           orzo or other small pasta
      3/4  cups          chopped fresh italian (flat-leaf) parsley
                         freshly grated parmesan cheese -- for garnish
 
 1.  Cover the beans with cold water and soak overnight. 2.  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. 3.  Add the tomato paste and tomato puree,
 and cook another 5 minutes. 4.  Stir in the water, cover partially, and cook
 over medium heat for 20 minutes. 5.  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. 6.  Add the orzo and continue to simmer
 until the pasta is tender,another 10 minutes.  Stir in the parsley.  If the sou
 p
 seems too thick, thin it with a little water. 7.  Ladle into soup bowls and
 serve garnished with Parmesan cheese.
 
 
 
 
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