• 1 cup uncooked orzo pasta
  • ½ white or yellow onion, diced
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 6 cups chicken broth (or vegetable broth)
  • 3 cups water
  • 1½ tablespoons Italian seasoning
  • 1 15-ounce can diced tomatoes, drained
  • 1 can cannellini beans, drained and rinsed
  • 1 can white navy beans, drained and rinsed
  • salt and pepper to taste
  • optional: 2 teaspoons crushed red pepper flakes


  1. In a large stock pot melt butter over medium heat. Add onion, orzo, and garlic and saute for 2-3 minutes until garlic is fragrant and onions are tender.
  2. Add chicken broth, diced tomatoes, beans, and Italian seasoning and bring to a boil. Reduce heat to medium-low, cover, and cook 20-25 minutes until orzo pasta is fully cooked and tender.
  3. If the soup is too thick, add up to 3 cups of water to get a good broth. Taste, add salt and pepper to taste and crushed red pepper flakes. Serve warm and garnish with freshly chopped basil or parsley if desired.
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