1 cup uncooked orzo pasta 1⁄2 white or yellow onion, diced or dried onion 2 tablespoons butter or olive oil 1 tablespoon minced garlic 9 cups chicken broth (or vegetable broth) 11⁄2 tablespoons Italian seasoning(basil, parsley,oregano) 1 15-ounce can diced tomatoes 2 cans cannellini beans not drained 1tbs chicken boulluon salt and pepper to taste Cheese rinds (optional)(I usually use some small pieces of Locatelli cheese that I keep in the freezer just for soup making)

Instructions
1. In a large stock pot melt butter over medium heat. Add
orzo, and garlic and saute for 2-3 minutes until
garlic is fragrant.
2. Add chicken broth, diced tomatoes, beans, chicken bouillon and Italian
seasoning and bring to a boil. Add in cheese. Reduce heat to medium-low,
cover, and cook 45-60 minutes until orzo pasta is fully
cooked and tender.
3. Taste, add salt and pepper to taste. Serve warm and garnish with
freshly chopped basil or parsley if desired