Vegetable Orzo Soup

4 standard portions

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Ingredients

• 1 tablespoon Olive oil
• 1 Onion (diced)
• 1 Carrot (diced)
• 1 Celery (diced)
• 1 Red bell pepper (diced)
• 2 Garlic cloves (crushed)
• 750 ml Vegetable stock (low salt)
• 240 g Butter beans (canned; drained weight)
• 400 g Chopped tomatoes (canned)
• 150 g Orzo
• ½ teaspoon Dried thyme
• ½ teaspoon Dried basil
• ½ teaspoon Paprika
• ½ teaspoon Fine sea salt
• ½ teaspoon Ground black pepper
• 60 g Spinach

Method

1. Soften the vegetables. Heat the olive oil in a large saucepan over a medium-low heat. Add the onion, celery, carrot and red pepper and cook for 8-10 minutes, stirring occasionally, until softened. Stir in the garlic.
2. Add the tomatoes and beans. Add the butter beans, chopped tomatoes, thyme, basil and paprika. Stir everything together well.
3. Cook the orzo in the soup. Pour in the vegetable stock and add the uncooked orzo. Stir well, bring to the boil and then reduce to a gentle simmer for around 10 minutes, or until the orzo is al dente.
4. Add the spinach. Stir through the spinach and cook just until wilted. Taste the soup and adjust the seasoning before serving.