Broccoli and Bean Soup with Orzo

We have a new soup in the Tea Room. I've been making it at home for my family for several years, and it occurred to me that many more of you would enjoy it.

I love making it because it tastes so good – but especially because it is so nutritious with its main ingredient being broccoli. Don't omit the fresh parmesan on top when you serve it – it just takes it to a new level of delicious!

Love,
Cynthia

• 1 medium red onion, chopped
• 3 tablespoons extra virgin olive oil, or grapeseed oil
• 6 garlic cloves, sliced lengthwise
• 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
• 1 bunch broccoli, chopped fine - peel the long stalks and chop them, too
• 3 to 4 cups cooked white beans, with liquid
• 8 cups chicken broth
• 3/4 cup orzo
• Salt and fresh ground pepper to taste
• Fresh grated parmesan cheese

1. In a stock pot, saute onion in oil until tender. Add the garlic, herbs, and broccoli and cook over medium–low heat until broccoli is very tender.
2. Add beans and chicken broth and cook for about 20 minutes.
3. Add orzo, and cook until it is just done – al dente.
4. Add salt and pepper as you like it, and serve with a generous grating of fresh parmesan on top.

I also sometimes drizzle a little extra olive oil on top as well.

Enjoy!