Tomato Soup with Pasta and Beans

Ingredients

• 1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
• 3 oz sliced pancetta , chopped3 3oz ozsliced pancetta or bacon, chopped
• 2 large onions , chopped2 2large oniononions, chopped
• 8 cloves garlic , minced8 8cloves garlic, minced
• 2 tsp dried basil 2 2tsp tspdried basil
• 1 tsp dried oregano 1 1tsp tspdried oregano
• 1/2 tsp hot pepper flakes , (optional)1/2 1/2tsp tsphot pepper flakes, (optional)
• 1 can (28 oz/796 mL) ground tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)ground tomatoes
• 1 can (5-1/2 oz/156 mL) tomato paste 1 1can (5-1/2 oz/156 mL) can (5-1/2 oz/156 mL)tomato paste
• 6 cups chicken stock 6 6cups cupschicken stock or vegetable stock
• 2 bay leaves 2 2bay leafbay leaves
• 1/2 tsp pepper 1/2 1/2tsp tsppepper
• 1/4 tsp salt 1/4 1/4tsp tspsalt
• 1 cup orzo , or other small soup pasta (such as stelline or ditalini)1 1cup cuporzo, or other small soup pasta (such as stelline or ditalini)
• 3 cans (each 19 oz/540 mL) red kidney beans , drained and rinsed3 3cans (each 19 oz/540 mL) cans (each 19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
• Garnish:
• 1 tsp chopped fresh parsley , (per serving)1 1tsp tspchopped fresh parsley, (per serving)