Pasta e Fagioli Soup

makes 4 servings

1/2 tablespoon extra-virgin olive oil

1/2 tablespoon unsalted butter

1/2 large onion, diced fine (about 1 scant cup)

2 cloves garlic, finely minced

pinch of red pepper flakes

1 8-ounce can tomato sauce

1 15-ounce can diced fire-roasted tomatoes

1 15-ounce can garbanzo beans, drained and rinsed

2 cups low-sodium vegetable broth

1 bay leaf

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon dried parsley

1/8 teaspoon fennel seeds

salt and pepper, to taste

1/2 cup uncooked orzo

freshly grated Parmesan cheese for garnish [optional]

1. Add the olive oil and butter to a heavy-bottomed stock pot or Dutch oven and heat over medium-high heat.

2. Add the diced onion and saute until softened and golden in color, about 3-5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.

3. Add all of the remaining ingredients, except the orzo, to the pot. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

4. Add the orzo and cook for an additional 10 minutes, or until the pasta has cooked through. Garnish each bowl of soup with freshly grated Parmesan cheese just before serving if desired.