1. Peel and finely chop the onion, garlic 1. Peel the carrot and cut into rounds 1. Roughly chop the celery
**For the broth**
1. Heat the olive oil In a large saucepan over medium heat. Once hot, add the onion, carrots, celery, garlic and a big pinch of salt and saute for 6-8 minutes until the onion is translucent. Add the oregano, sundried tomato paste and chilli flakes and saute for another minute. Add the orzo, vegetable stock and 1.2 litres of boiling water. Bring the soup to the boil then cover and simmer for about 7 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan
**Finish and serve**
1. Remove the cavalo nero from the woody stalks, add it to the pot and allow it to wilt in the heat of the soup. Add the zest and juice from the lemon to the pot. Taste and season with salt and pepper 1. Ladle the soup into bowls and serve with crusty bread
I’ve found that if you don’t want to leftover to have bloated and mushy orzo (or other pastas in general) it’s better to cook it in a separate pot and add the cooked orzo to the soup. Other than that, it looks tasty!
4 Comments
###Ingredients
**Broth**
* 1 onion
* 4 cloves of garlic
* 1 large carrot
* 2 sticks of celery
* 2 tbsp olive oil
* 1 tbsp dried oregano
* 2 tbsp sundried tomato paste
* ½ tsp chili flakes
* 200g orzo
* 2 vegetable stock cube
* 100g cavolo nero
* 1 lemon
**To Serve**
* crusty bread
###Instructions
**Prepare the vegetables**
1. Peel and finely chop the onion, garlic
1. Peel the carrot and cut into rounds
1. Roughly chop the celery
**For the broth**
1. Heat the olive oil In a large saucepan over medium heat. Once hot, add the onion, carrots, celery, garlic and a big pinch of salt and saute for 6-8 minutes until the onion is translucent. Add the oregano, sundried tomato paste and chilli flakes and saute for another minute. Add the orzo, vegetable stock and 1.2 litres of boiling water. Bring the soup to the boil then cover and simmer for about 7 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan
**Finish and serve**
1. Remove the cavalo nero from the woody stalks, add it to the pot and allow it to wilt in the heat of the soup. Add the zest and juice from the lemon to the pot. Taste and season with salt and pepper
1. Ladle the soup into bowls and serve with crusty bread
[Source](https://www.bosh.tv/recipes/one-pot-brothy-orzo)
I’ve found that if you don’t want to leftover to have bloated and mushy orzo (or other pastas in general) it’s better to cook it in a separate pot and add the cooked orzo to the soup. Other than that, it looks tasty!
A
A