The perfect solution to a cold night in? A warming bowl of this home-made delicious chunky soup.
- 6-7 cups cooked small white beans
- 1/2 lb (uncooked) orzo pasta
- 2 medium yellow onions, diced
- 3 stalks celery, diced
- 3 large carrots, peeled and diced
- 3/4 cup extra virgin olive oil
- 3 Tablespoons Hungarian paprika
- 2-1/2 Tablespoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 4 teaspoon salt
- 28-ounce can crushed tomatoes
- 6-ounce can tomato paste
- 1 box frozen, chopped spinach
- 1/2 bunch (or more) fresh parsley, minced
- 1/2 lb frozen sweet corn
- Cook beans ahead of time (or used canned). Cook orzo until al dente, drain and set aside.
- In a large stock pot, sauté onion, celery and carrots in 1/4 cup olive oil, until soft. Then push vegetables to sides of pot to make a clear area in the middle.
- Add remaining 1/2 cup of oil, then add herbs and spices. Stir herbs and spices into oil and cook until the mixture bubbles, then mix with the vegetables until evenly coated.
- Add crushed tomatoes plus 3 cans of water. Add tomato paste. Stir until the paste dissolves, then add frozen spinach and cook over medium-high heat until the spinach is mostly thawed.
- Add parsley, corn, beans, and orzo. Simmer for about half an hour.
- Not counting bean cooking time, it takes about 1.5 hours to make this soup.
This recipe uses most of a one pound bag of beans. I usually cook the beans in a crock pot the morning to have them ready at dinnertime when I make the soup. I generally have about a quart of cooked beans left after making the soup.
Leftover soup gets thicker as the orzo absorbs more liquid, so add a little water when you reheat leftovers.