Ingredients:
- 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
- 1/4 cup chopped fresh Italian parsley
- salt and freshly ground black pepper
- grated parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
