* 8 ounces mushrooms, sliced or torn depending on the variety * 1 tablespoon extra virgin olive oil * 1 yellow onion, peeled and minced * A pinch of dry thyme, to taste * 4 cloves garlic, peeled and minced * Crushed red pepper to taste * 1 tablespoon tomato paste, if you like it a bit thicker * 15-ounce can cannellini beans * 1 pint cherry tomatoes or use a 15-ounce can of diced tomatoes * 4 cups water, plus more if needed * 8 ounces orzo or other small pasta * 10 basil leaves, roughly chopped; a few leaves reserved for garnish; optional * 1 lemon, optional * Salt and pepper to taste
**Cook the onion and mushrooms:**
1. Place a pot on a burner over medium heat. Add the mushrooms to the dry pot and cook for 5–7 minutes until they begin to release excess water. Cook for an additional 5 minutes until lightly browned. Season with salt and pepper. 2. Add the 1 tablespoon extra virgin olive oil to the pot of mushrooms along with the diced onions. Cook for 5–7 minutes. 3. Add the thyme, garlic, and a big pinch of crushed red pepper to taste. Cook for 1 minute until fragrant. Add tomato paste, if using, and cook for 1 minute.
**Cook the beans and pasta:**
1. Add the beans, tomatoes, and 4 cups water. Bring to a boil and season liberally with salt. Once boiling, add the orzo. Reduce heat to a low bowl (medium to medium-high, depending on your stove). Simmer, stirring occasionally, for 8–12 minutes until the orzo is al dente. Taste and season. 2. Add more water, if you like it a bit soupier.
**Finish the beans:**
1. Add the chopped basil and lemon juice to the pot. Turn off the heat.
**To serve:**
1. Divide the cooked beans and pasta between bowls. Serve with black pepper and more fresh basil, if you like.
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**Ingredients:**
* 8 ounces mushrooms, sliced or torn depending on the variety
* 1 tablespoon extra virgin olive oil
* 1 yellow onion, peeled and minced
* A pinch of dry thyme, to taste
* 4 cloves garlic, peeled and minced
* Crushed red pepper to taste
* 1 tablespoon tomato paste, if you like it a bit thicker
* 15-ounce can cannellini beans
* 1 pint cherry tomatoes or use a 15-ounce can of diced tomatoes
* 4 cups water, plus more if needed
* 8 ounces orzo or other small pasta
* 10 basil leaves, roughly chopped; a few leaves reserved for garnish; optional
* 1 lemon, optional
* Salt and pepper to taste
**Cook the onion and mushrooms:**
1. Place a pot on a burner over medium heat. Add the mushrooms to the dry pot and cook for 5–7 minutes until they begin to release excess water. Cook for an additional 5 minutes until lightly browned. Season with salt and pepper.
2. Add the 1 tablespoon extra virgin olive oil to the pot of mushrooms along with the diced onions. Cook for 5–7 minutes.
3. Add the thyme, garlic, and a big pinch of crushed red pepper to taste. Cook for 1 minute until fragrant. Add tomato paste, if using, and cook for 1 minute.
**Cook the beans and pasta:**
1. Add the beans, tomatoes, and 4 cups water. Bring to a boil and season liberally with salt. Once boiling, add the orzo. Reduce heat to a low bowl (medium to medium-high, depending on your stove). Simmer, stirring occasionally, for 8–12 minutes until the orzo is al dente. Taste and season.
2. Add more water, if you like it a bit soupier.
**Finish the beans:**
1. Add the chopped basil and lemon juice to the pot. Turn off the heat.
**To serve:**
1. Divide the cooked beans and pasta between bowls. Serve with black pepper and more fresh basil, if you like.