Soup has been my comfort food for as long as I can remember. When someone asks, "what's your favorite thing to cook?" I typically answer, "soup!" I have made countless versions of a vegetable bean soup since I started cooking in childhood, and this recipe may be my best version yet. The orzo adds an enjoyable texture and heartiness to the bowl, but could always be substituted with other pasta shapes or even pre-cooked rice.
Ingredients
3 tablespoons
extra virgin olive oil
1 small
onions
diced
2 cloves
garlic
crushed
2 medium
carrots
diced
3 medium
celery stalks
diced
1 medium
russet potatoes
chopped
3
roma tomatoes
diced
(fresh or frozen)
4 cups
vegetable stock
2
bay leaves
1½ teaspoons
dried thyme
1 sprigs
fresh rosemary
chopped
(or 1 teaspoon dry)
1 cans
cannellini beans
(or great northern beans)
½ cups
orzo
1½ cups
chopped
green beans
¼ cups
chopped
parsley
1 teaspoons
sea salt
½ teaspoons
black pepper
