In a large, heavy soup pot, saute diced onions and minced garlic in a couple tablespoons of olive oil until tender. Add four cups chicken or vegetable broth, diced potatoes, white or red beans, a good sprinkling of Orzo pasta and abundant handfuls of coarsely chopped cress. Let soup simmer until potatoes are tender and Orzo has cooked until plump. Season to taste with salt and pepper. Serve piping hot with freshly grated pecorrino-romano cheese and fresh garlic croutons.