Ingredients:
1 tablespoon olive oil
1 onions, chopped
2 cloves garlic, minced
1 (28 ounce) cans diced tomatoes
1 (19 ounce) cans white kidney beans
1 (19 ounce) cans pinto beans
2 cups chicken stock
1 rind parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup orzo pasta or 1/2 cup any small shell pasta
1/4 cup freshly grated parmesan cheese
Directions:
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).
Servings: 4-6
Time preparation: 5 min.
Time total: 40 min.