Pasta e Fagioli with Orzo

MMMMMMmmmmmmmm! I have been venturing into the world of soups, chowders, and chilis lately and have found some very tasty results. My most recent discovery? Pasta e Fagioli with Orzo. MMMMMMmmmmmm! It was quick to throw together, a total for 30 minutes of preparation time and that was it! It makes for a wonderful Fall dish too, the color alone screams Autumn. I found a recipe online and went shopping for ingredients... it wasn't until I got home and started to prepare it that I realized that the recipe was incomplete. I had to search for a similar one (thankfully the dish isn't too unique) and found a great complimentary recipe. So what ended up happening was the ingredients of the first recipe met the cooking method of the second. In the end, I was very pleased.

Pasta e Fagioli with Orzo:

• 3 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 jalapeno, minced
• 1 14.5 ounce can stewed tomatoes
• 2 15.5 ounce cans cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 8 ounce box orzo
• 1 Rosemary Sprig
• 1 Celery rib
• 1 carrot sliced
• 1/2 tsp Crushed red pepper
• 1/4 cup chopped fresh Italian parsley
• salt and freshly ground black pepper
• Crumbled goat cheese

In a large saucepan, bring the stock to a boil. Add the orzo, cover partially and cook until the orzo is al dente, about 6 minutes. Strain the broth into a heatproof bowl. Reserve the orzo separately.

Wipe out the saucepan and heat the olive oil in it. Add the onion, carrot, celery, garlic, rosemary, crushed red pepper and cook over moderately high heat, stirring occasionally, until the vegetables are lightly browned, about 6 minutes. Add the stewed tomatoes (pureed in a food processor) and the strained broth, cover partially and simmer until the vegetables are tender, about 8 minutes. Discard the rosemary sprig.

Add half of the beans to the soup. Puree the soup in a processor and return to the saucepan. Add the remaining beans and the reserved orzo and cook until heated through. Season the soup with salt and pepper. Stir in the goat cheese and serve.

I cannot wait to can this meal. It is hearty, warm, and subtly delicious!

Autumn Greetings!
~ Birdie