Ingredients
Scale
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 1 can crushed tomatoes
- 6 cups chicken or vegetable broth
- 1 cup dried orzo pasta
- 2 cups Randall Great Northern Beans, drained and rinsed
- 2 cups Randall Pinto Beans, drained and rinsed
- Basil pesto (recipe below)
- Shredded parmesan cheese
Instructions
- In a large stock pot, heat olive oil over medium-high heat. Sweat the onions, celery and carrots until soft, about 3 minutes.
- Add the crushed tomatoes and broth and bring to a boil. Add the orzo and cook 8 minutes.
- Stir in the great northern beans and pinto beans and let simmer on low heat for 5 minutes.
- When you are ready to serve, ladle the soup into bowls and stir one tablespoon of pesto into each bowl. Top with shredded parmesan cheese and serve.