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Cavolo nero & orzo broth
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Olive oil, to drizzle
1 stick celery, finely sliced
3 salad onions, whites and greens separated, finely sliced
2 large cloves garlic, finely sliced
2 tbsp sundried tomato paste
200g pack cavolo nero, stalks discarded, leaves washed and finely shredded
1.3L vegetable stock
½ unwaxed lemon, zest and juice
40g Parmigiano Reggiano, grated
1. Heat a generous drizzle of olive oil in a large saucepan over a medium heat. Once hot, add the celery, salad onion whites, garlic and a generous pinch of salt. Cook over a low heat, stirring often, for 5-6 minutes or until softened.
2. Add the sundried tomato paste, cook for 30 seconds, then add the shredded cavolo nero and orzo. Pour over the vegetable stock and bring to the boil.
3. Once boiling, cover and reduce to a simmer. Cook for 8-10 minutes, or until the orzo is just tender but with a little resistance in the centre.
4. Just before serving, add the lemon juice and taste for seasoning. Garnish with the cheese, sliced salad onion greens, lemon zest and freshly ground black pepper.
Cook’s tip This broth is best enjoyed immediately, as the longer the orzo sits in the liquid the more it absorbs. Enjoy any leftovers the next day by adding more stock or hot water, then reheating until piping hot throughout, adjusting the seasoning as needed.
Typical values per serving: