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A deliciously hearty Italian-style bean
soup with orzo pasta.
Bean Soup Romana
1/4 pound dried white beans
1/4 pound dried black beans
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, crushed
8 cups beef broth
1 teaspoon dried oregano
1 (14.5-ounce) can whole tomatoes, with juices
2/3 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/2 cup orzo pasta
1 2/3 cups fresh spinach, rinsed and stemmed
1/2 teaspoon salt
1/2 cup freshly grated Romano cheese
- Sort, rinse and soak white beans and black
beans separately for 4 hours. Drain.
- Heat oil in a large stockpot. Sauté
onion and garlic until softened, 3 to 5 minutes. Add beans, beef
broth and oregano. Simmer, covered, until beans are tender, about
2 hours.
- Add whole tomatoes with juice, carrots,
celery and orzo to the soup. Simmer for 15 minutes. Stir in spinach
and salt. Simmer for 5 minutes or until thoroughly heated. Serve
sprinkled with Romano cheese.
Makes 8 servings.
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