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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This started as a bean dish from (my favorite food blog lately). I used the leftovers to make a soup which i love even more than the original dish! Ingredients:
1 cans cannellini beans |
1 qt vegetable (or chicken) broth |
2 tbsp olive oil |
4 large garlic cloves, sliced thin |
20-ish small leaves of sage (or about 1/2 cup sliced sage) |
kosher salt and ground pepper (i used a lot of pepper) |
1 1/2 tsp white pepper |
2 carrots, sliced or chopped |
1/2 cup uncooked orzo |
1 celery stalk, sliced or chopped |
1 1/2 cups water |
Directions:
1. Warm the olive oil in a large non-stick skillet set on medium-low heat.
2. Add garlic and cover the pan, cooking until garlic is golden, about 5 minutes.
3. With a slotted spoon, transfer the garlic to a small bowl and set aside.
4. Increase heat to medium, add the sage leaves to the oil, and cook until the oil is fragrant and the sage becomes darker and crispy.
5. With a slotted spoon, transfer the sage to a paper-towel-lined dish to drain.
6. Deglaze the pan with 1/2 cup of the broth.
7. In a large soup pot, bring the remaining vegetable or chicken broth and water to a boil. Stir in the deglazing broth from the pan.
8. Add the celery, carrots, orzo, salt and pepper. Stir.
9. Simmer on medium-low for 10 minutes or until the orzo is tender, stirring occasionally.
10. Stir in the beans, garlic and sage and heat until warmed through. Add salt and pepper to taste, if needed.
11. Serve with crusty bread.
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