More than just a soup, this is a meal in a bowl – packed with vegetables and pasta. Colourful, filling, nutritious, tasty and ready in only 30 minutes.
Ingredients
Method
- Heat the oil in a large pan, add the onion and carrot, and fry for 5–6 minutes, until beginning to soften. Add the garlic and fry for 1–2 minutes.
- Add the beans, passata, orzo, stock and paprika, and bring to the boil. Reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.
- Add the spinach and a generous pinch of salt and pepper, and simmer for a few minutes.
- Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tbsp of pesto. If serving as stew, reduce the quantity of stock added. Serve with a drizzle of extra virgin olive oil along with warm flatbread, sourdough or focaccia bread.
Chef’s tip: Pasta is a great store cupboard essential, not just for pasta bake. Orzo is the perfect pasta for this hearty soup. Why not make a double batch to use for both soup and stew? It’s ideal for freezing, helping to reduce food waste and save cooking time
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