Orzo & tomato soup

Orzo & tomato soup Miriam Nice

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 150g orzo pasta
  • 700ml vegetable stock
  • 2 tbsp basil pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • crusty bread, to serve
  1. Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
  2. Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
  3. Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.


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