Heavily adapted from a recipe posted by Rita M. DuCharme-Muskat, Saudi Aramco BBS.
- 8 to 10 quart heavy bottom stock pot with a lid
- medium pot with lid
I’ve played with this recipe a lot over the years, and this is the version we like the most. I love the flavor and texture of the pearl onions, and the heartiness of the cannellini beans. I cook the beans from dry, but you can use a can of beans in a pinch. We’ve tried cooking the orzo in the soup, and it tends to balloon up and take on a mushy texture, so now I cook it separately and stir it in the soup towards the end. The soup works well with kale, spinach, or cabbage, so use whichever you have on hand or prefer. And the fresh Parmigiano Reggiano adds a good nutty and salty flavor.