Orzo Pasta e Fagioli

For the soup:

2 tablespoons Jovial Organic Extra Virgin Olive Oil, divided, plus more for serving

4 ounces pancetta, cut into 1/4-inch dice

1 medium yellow onion, cut into 1/4-inch dice

2 medium carrots, peeled and cut into 1/4-inch dice

2 medium celery stalks, cut into 1/4-inch dice

Kosher salt, to taste

2 medium garlic cloves, finely chopped

2 tablespoons tomato paste

1 large sprig fresh rosemary

6 cups low sodium chicken or vegetable broth, divided, plus more as needed

1 (13-ounce) jar Jovial Organic Cannellini Beans, drained and rinsed

1 (13-ounce) jar Jovial Organic Borlotti Beans, drained and rinsed

8 ounces Jovial Organic Gluten Free Brown Rice Orzo

Freshly ground black pepper, to taste

¼ cup finely chopped fresh flat leaf parsley, stems removed

Finely grated parmesan or pecorino cheese, for serving

1.         In a large GreenPan Dutch oven, heat 1 tablespoon of the Jovial Organic Extra Virgin Olive Oil over medium heat. Add the pancetta and cook for 5 to 7 minutes, stirring occasionally, until the fat has rendered and the pancetta is lightly browned and crisp around the edges. Using a slotted spoon, transfer the pancetta to a small paper towel lined plate and reserve for serving.

2.         Reduce the heat to medium low. Add the remaining olive oil, along with the onion, carrots, celery, and a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent, reducing the heat as needed to avoid any browning.

3.         Add the garlic and tomato paste and cook for 1 to 2 minutes, stirring often, until the garlic is fragrant and the tomato paste darkens slightly. Add the rosemary and cook for 30 seconds more.

4.         In a blender, combine half of the cannellini beans with 1 cup of the broth. Blend until completely smooth, stopping to scrape down the sides as needed.

5.         Add the blended cannellini beans to the Dutch oven, along with the remaining cannellini beans, borlotti beans, and remaining 5 cups broth. Increase the heat to medium high and bring to a gentle simmer. Reduce the heat to medium to maintain the gentle simmer and discard the rosemary sprig.

6.         Stir in the Jovial Organic Gluten Free Brown Rice Orzo and cook uncovered for 8 to 10 minutes, stirring often to prevent the pasta from sticking to the bottom, until the orzo is al dente. Add more broth, a splash at a time, as needed to keep the soup to your desired consistency.

7.         Remove the Dutch oven from the heat. Taste and adjust as desired with salt and black pepper, then stir in the parsley. Divide the soup among serving bowls and top each with some of the reserved pancetta, grated parmesan, and a bit more freshly ground black pepper. Finish with a generous drizzle of Jovial Organic Extra Virgin Olive Oil and serve immediately.

Take your time with the vegetables! Slowly cooking the onion, carrots, and celery until tender gives the soup a deeply flavorful foundation without needing a long simmer.

Blending a portion of the cannellini beans naturally thickens the broth while leaving plenty of whole cannellini and borlotti beans for texture. For a more rustic finish, mash the beans very well with a fork instead of blending them.

The orzo will continue absorbing broth as the soup rests, so keep extra broth nearby to adjust the consistency before serving or reheating. For the best texture, cook the orzo just until al dente and serve the soup soon after.