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Bean Soup Romana

1/4 pound dried white beans
1/4 pound dried black beans
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, crushed
8 cups beef broth
1 teaspoon dried oregano
1 (14.5-ounce) can whole tomatoes, with juices
2/3 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/2 cup orzo pasta
1 2/3 cups fresh spinach, rinsed and stemmed
1/2 teaspoon salt
1/2 cup freshly grated Romano cheese

1. Sort, rinse and soak white beans and black beans separately for 4 hours. Drain.
2. Heat oil in a large stockpot. Sauté onion and garlic until softened, 3 to 5 minutes. Add beans, beef broth and oregano. Simmer, covered, until beans are tender, about 2 hours.
3. Add whole tomatoes with juice, carrots, celery and orzo to the soup. Simmer for 15 minutes. Stir in spinach and salt. Simmer for 5 minutes or until thoroughly heated. Serve sprinkled with Romano cheese.

Makes 8 servings.

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