Recipe by Pippy
Made from ingredients you likely already have on hand, it's super-quick and healthy. If you buy parmiggiano reggiano - NEVER throw out the rind. Stick it in your freezer and add to stews or soups for an easy flavour boost without adding many calories. I pulled this from a local paper a couple of years ago and have left it on the side of my fridge for frequent reference! The cheese rind is my addition - you could also start the stew with diced bacon if you felt like it. Because of the pasta, I find I have to add some water or chicken stock when heating leftovers to thin it out a tiny bit.
- 14.79 ml olive oil
- 1 onion, chopped
- 2 clove garlic, minced
- 793.78 g can diced tomatoes
- 538.64 g can white kidney beans
- 538.64 g can pinto beans
- 473.18 ml chicken stock
- 1 rind parmesan cheese
- 2.46 ml dried basil
- 2.46 ml dried oregano
- 1.23 ml black pepper
- 118.29 ml orzo pasta or 118.29 ml any small shell pasta
- 59.14 ml freshly grated parmesan cheese
Directions See How It's Made
- Heat oil in a large saucepan over medium heat.
- Add onion and cook for 3 minutes.
- Add garlic during the last minute or so.
- Add the tomatoes with their juice, the beans (rinsed and drained), the stock, cheese rind, dried herbs and pepper.
- Reduce the heat, cover and simmer for 20 minutes.
- Add pasta, return to a boil, then reduce the heat again and simmer until the pasta is cooked to your liking.
- Serve garnished with parmesan (and parsley, if you feel like it).