ISO: Vegetable-Orzo Soup and Bouquet Garni for Vivian

VEGETABLE-ORZO SOUP

1/2 cup dry cannellini (white kidney) beans
4 cups water
1 Bouquet Garni*
1 medium onion, chopped (1/2 cup)
3 cloves garlic, minced
1 Tbsp. extra-virgin olive oil
3 cups chicken broth
8 oz. green beans, halved
1/2 of a fennel bulb, chopped (about 2/3 cup)
1 medium zucchini, chopped
2 medium tomatoes
2 sprigs fresh thyme
1/2 tsp. salt
1/3 cup dried orzo (also called rosa marina) or any small pasta
Grated Parmigiano-Reggiano (optional)

TO PREPARE THE BEANS:
Rinse beans; drain. In a large saucepan combine beans and 2 cups of the water. Bring to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover; let stand one hour. (Or place beans in water in the saucepan. Cover; soak overnight in a cool place.)

WHEN READY TO COOK:
Drain and rinse beans; set aside. Prepare Bouquet Garni, set aside.

In a 4-quart Dutch oven cook onion and garlic in the 1 tablespoon olive oil until tender.

Add soaked beans and the remaining 2 cups water. Add Bouquet Garni and bring to a boil. Reduce heat; simmer, covered, for 55 minutes.

Remove Bouquet Garni and discard. Add chicken broth, green means, fennel, zucchini, tomatoes, thyme, and salt. Bring to a boil; reduce heat. Simmer, covered for 20 minutes.

Add pasta and simmer, covered, for 10 minutes more. Discard thyme sprigs.

Serve soup with Parmigiano-Reggiano cheese.

*TO MAKE THE BOUQUET GARNI:
Cut a 10-inch square of 100-percent-cotton cheesecloth. Place 3 sprigs parsley, 2 bay leaves, 1/2 teaspoon whole black peppercorns, and 3 sprigs thyme on cheesecloth. Draw up corners of the square to create a bag and tie with clean kitchen string.

Servings: 4-5
From Better Homes and Gardens, October, 2003
Adapted from source: The Secrets of Pistoulet by Jana Kolpen

Vivian I think I found your recipe! Hope this is the one..no mention of pistoulet which is an herb, like basil.