Wednesday, November 18, 2015
Italian Orzo and Vegetable Soup
I'm not entirely sure what makes this exactly ITALIAN, but I liked the way it looked in the title so I kept it. And it's my recipe to do as I please, so there's that too.
Simple, perfect soup for a simple, Fall day. Or really any day you feel like having soup. That is simple and tasty. Dress it up with some bite-size sliced and cooked sausage or dress it down with just veggies and grated parmigiano. Either way you can't go wrong.
2 Tbsp Olive Oil
1 small onion, chopped
5-7 garlic cloves, sliced
2 large carrots, chopped
2 celery stalks, chopped
1 can chopped tomatoes
salt and pepper
6 cups chicken broth
2 handfuls of fresh spinach leaves, washed
What to do:
1. Begin by heating the olive oil in a large pot, saute onion and garlic for about 5 minutes. Add carrots, celery and tomatoes. Saute for maybe another 5 minutes longer adding a healthy dash of salt and pepper to the vegetables.
2. Add chicken broth to pot and give a good stir. Now I let the vegetables cook with the broth until boiling, added the orzo pasta and then turned the flame down low. Give another good stir, cover but not completely and let cook on low for about 20 minutes. Check every so often so the pasta doesn't stick and broth doesn't evaporate down too much. Depends really on how soup-y you want your soup. More soup-y, add some water once the broth boils down some or don't and enjoy as is.
3. Once the pasta is cooked to your preference, remove from heat and add the spinach, stirring the spinach well into the rest of the vegetables and pasta.
4. Turn stove back on low and cook for a few minutes more.
5. Serve with a nice handful of grated parmigiano. Maybe it's the parmigiano in the recipe that makes it really Italian. The best is when the cheese gets all nice and gooey in the soup and sticks to the spoon.