Tomato and Orzo Soup

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 800g canned diced tomatoes
  • 1 litre vegetable or chicken stock
  • 120g uncooked orzo pasta
  • 1 tsp dried oregano
  • 1tsp dried basil
  • salt and pepper to taste
  • fresh basil leaves, chopped, for garnish
  • grated Parmesan cheese, for garnish (optional)

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the diced carrots and celery to the pot and cook for 5 minutes, until slightly softened.
  5. Pour in the canned diced tomatoes and vegetable or chicken broth. Stir well to combine.
  6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
  7. Stir in the uncooked orzo pasta and dried oregano and basil. Cook for another 10-12 minutes, or until the orzo is tender.
  8. Season the soup with salt and pepper to taste.
  9. Ladle the soup into bowls and garnish with chopped fresh basil leaves and grated Parmesan cheese, if desired.
  10. Serve the tomato and orzo soup hot, with crusty bread on the side.