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)

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 cup s chicken broth (or vegetable broth) 11 ⁄2 tablespoons Italian seasoning(basil, parsley,oregano) 1 15-ounce can diced tomatoes 2 can s cannellini beans not drained 1 tbs chicken boulluon

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