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–+ servings
This orzo soup is quick and easy to make, and packed full of flavor
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Cook Time20 mins
Prep Time5 mins
Servings4

Ingredients

  • 2 tbsp olive oil
  • 1 brown onion, chopped
  • 2 celery sticks ,chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato puree
  • 1 can chopped tomatoes (400 g)
  • 1 can cooked chickpeas (240g - drained weight), drained
  • 150 g orzo pasta
  • 700 ml vegetable stock
  • 2 tbsp vegan basil pesto

Instructions

  • Heat 1 Tbsp oil on medium/high heat. Add the onion and celery cook for 10 minutes. Drop the garlic to the pan and cook it for 1 extra minute.
  • Stir in the tomato puree, chopped tomatoes, chickpeas and green pea rice. Increase the temperature and once it is boiling turn it down to a medium/low heat and simmer for 6-8 minutes.
  • Add the remaining 1 tbsp oil and drizzle the pesto over the soup.
  • Serve it with crusty bread on the side.