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prepare pasta according to package directions, rinse with cold water and drain. transfer orzo back to pot and toss with olive oil to coat. this will inhibit its ability to continue to cook in the finished soup. while pasta is cooking, in a large stock pot, cook bacon until crisp. remove bacon from pan and set aside to drain. rough chop when cool. add chopped onion to hot bacon grease, cover pan, and cook over medium heat, stirring occasionally, for 10 minutes, until translucent. add chopped garlic to onions and cook for 1 minute, stirring frequently so that the garlic does not burn. add chopped bacon and stir. stir in ragu chunky garden combination pasta sauce, chicken stock, bay leaf, rosemary, thyme, and salt, and pepper to taste, and bring to a simmer simmer loosely covered for 10 minutes. add garbanzo beans and peas and carrots, raise heat to bring back to a boil, then cover loosely and lower heat and simmer for 5 minutes. remove bay leaf. stir in orzo, arugula, and sherry, if desired, and cook for one more minute. serve immediately. i offer parmesan cheese and crushed red pepper on the side and crusty sourdough bread for dunking.
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Controlled pour dispenser — drizzle olive oil without glugging
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Pasta pot with colander insert — lift out pasta, blanch vegetables
Affordable tri-ply stock pot — excellent heat distribution