Italian-style orzo, cannellini & vegetable soup

Name: Italian-style orzo, cannellini & vegetable soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp olive oil; ½ tsp chilli flakes; ¼ tsp fennel seeds, crushed using a pestle and mortar; 400 g pack Tuscan Style Veg & Bean Mix; 1 stick Essential Celery, finely chopped; 227 g can Essential Chopped Tomatoes; 425 ml vegetable stock; 40 g orzo; 2 tbsp Waitrose Green Pesto With Basil; 10 g Vegetarian Italian Hard Cheese, grated; 2 seeded wholegrain rolls

A roll call of Italian ingredients star in this hearty soup. Add melted cheese and a swirl of pesto for extra indulgence.

3 out of 5 stars(2) Rate this recipe

VegetarianHealthyHigh fibre3 of your 5 a day

Serves2
CourseLunch
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

1 tbsp olive oil
½ tsp chilli flakes
¼ tsp fennel seeds, crushed using a pestle and mortar
400g pack Tuscan Style Veg & Bean Mix
1 stick Essential Celery, finely chopped
227g can Essential Chopped Tomatoes
425ml vegetable stock
40g orzo
2 tbsp Waitrose Green Pesto With Basil
10g Vegetarian Italian Hard Cheese, grated
2 seeded wholegrain rolls

Method

Heat the oil in a saucepan, add the chilli flakes and fennel seeds and stir fry for 1 minute. Add the veg and bean mix, the celery and a pinch of salt and continue to fry, stirring occasionally, for a further 4-5 minutes until the celery starts to soften.
Add the tomatoes and 350ml stock to the pan; bring to the boil. Lower the heat to a steady simmer and stir in the orzo. Cover and simmer for 10-15 minutes, stirring occasionally to prevent the orzo from sticking.
Use a stick blender to whizz about ½ of the soup, keeping the rest of the veg and orzo whole for texture. Season and stir through enough of the remaining stock to achieve your desired consistency. Ladle into 2 bowls, swirl through the pesto and scatter with the cheese. Grind over freshly ground black pepper and serve with the rolls.