Simple Orzo Minestrone

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Step 1.

Dice the onion, carrot and stick of celery.

Step 2.

Put a large saucepan on a medium heat and add 3 tbsp of olive oil.

Step 3.

Add the diced vegetables and cook gently for at least 10 mins until soft and fragrant but not brown.

Step 4.

Mince the garlic and add along the rosemary and tomato purée. Fry for another 3 to 4 mins

Step 5.

Add the stock and bring to a gentle simmer.

Step 6.

Meanwhile, cook the orzo in well-salted water until very al dente. Drain and add to the soup, simmer for a couple of minutes. Taste for seasoning.

Step 7.

Pour into bowls and top with chopped parsley, black pepper and the cheese, if you like.

Feel free to chop and change which veggies you use, add beans or try other shapes of pasta.

1 Onion
1 Carrot
1 Stick of Celery
2 Cloves of Garlic
2 Sticks of Rosemary
1 Tbsp Tomato Purée
1L Chicken or Vegetable Stock
300g Orzo
1 Bunch of Parsley
Parmesan (optional)
Salt
Black Pepper
Olive Oil