Author Notes
This is one of my grandmother's signature recipes, and a staple of our holiday meals growing up. I can picture her standing at the stove, with a stained apron tied over her lavender sweat suit, wearing a pair of bedroom slippers at least as old as I am, stirring an enormous pot of beans and tomatoes. What really makes this special are the finishing touches: each bowl gets topped with a spoonful of cooked orzo pasta and a drizzle of good olive oil. It's healthy comfort food at its finest. —ieatthepeach
Ingredients
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1 pound
dried white beans (navy, cannellini, or Great Northern beans)
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2 quarts
water, plus more for soaking the beans
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1
bay leaf
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2 tablespoons
olive oil, plus more for drizzling
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1
medium yellow onion, diced
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1
large celery stalk, diced
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1
large carrot, diced
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Salt to taste
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3
large garlic cloves, minced
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2
14-oz cans diced tomatoes
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1/4 cup
chopped fresh parsley
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Freshly ground black pepper to taste
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2 ounces
(about 1/2 cup) orzo pasta
Directions
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Soak the beans overnight in plenty of cold water, or do a quick soak: put them in a pot with lots of water, bring to boil, turn off the heat and let sit, covered, for an hour. Once the beans are soaked, drain and rinse them well.
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In a large pot, combine beans, 2 quarts water, and bay leaf. Bring to a boil and let bubble vigorously for a few minutes, then skim off any foam that comes to the top. Reduce heat to low, cover, and simmer for 1 hour, or until the beans are just barely tender.
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While the beans simmer, heat olive oil in a skillet over medium heat. Add onion, carrot, celery, and a pinch of salt, and sweat for 8-10 minutes, or until the onions are translucent. Add garlic and saute for another 1-2 minutes, just until the onions start to turn golden. Add tomatoes and bring liquid to a boil, then reduce heat to medium-low and simmer for about 15 minutes, or until the mixture coalesces and looks saucy.
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Add the tomato mixture to the bean pot. Cover and simmer for another 1 hour, or until the beans are completely tender (start checking them after about 20 minutes).
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While the soup simmers, cook the orzo in boiling salted water until al dente. Drain and set aside.
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When the beans are tender, stir in parsley, and season the soup with salt and pepper as needed. Ladle into bowls, and top each bowl with a spoonful of orzo and a drizzle of olive oil. Serve warm. Leftover soup (minus the orzo and oil) will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.
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