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Randall’s Italian Bean Soup


  • 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


  1. In a large stock pot, heat olive oil over medium-high heat. Sweat the onions, celery and carrots until soft, about 3 minutes.
  2. Add the crushed tomatoes and broth and bring to a boil. Add the orzo and cook 8 minutes.
  3. Stir in the great northern beans and pinto beans and let simmer on low heat for 5 minutes.
  4. 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.