White beans, tender orzo pasta, tomatoes, and herbs in a savory Italian-seasoned broth!
1 cup uncooked orzo pasta
1/2 yellow or white onion, diced
2 tablespoons butter
1 tablespoon minced garlic
6 cups chicken broth (or vegetable broth)
3 cups water
1 1/2 tablespoons Italian seasoning
1 15-ounce can diced tomatoes, drained
1 can cannellini beans, drained and rinsed
1 can white navy beans, drained and rinsed
salt and pepper to taste
2 teaspoons crushed red pepper flakes (optional)
In a large stock pot melt butter over medium heat. Add onion, orzo, and garlic and saute for 2-3 minutes until garlic is fragrant and onions are tender.
Add chicken broth, diced tomatoes, beans, and Italian seasoning and bring to a boil. Reduce heat to medium-low, cover, and cook 20-25 minutes until orzo pasta is fully cooked and tender.
If the soup is too thick, add up to 3 cups of water to get a good broth. Taste, add salt and pepper to taste and crushed red pepper flakes. Serve warm and garnish with freshly chopped basil or parsley if desired.