This delicious European dinner soup is a perfect stew made from onions, orzo pasta, vegetable broth and bread – all eggs-free, soy-free and lactose-free.
Special diets: Vegetarian | eggs-free | soy-free | lactose-free |
️Allergens: nuts | not vegan | gluten |
⏱ 36 mins – easy
🍽 4 servings – 335 kcal per serving
|
Serving 491g |
Fat 12g |
Sat. fat 1g |
Sodium 721mg |
|
Carbs 47g |
Fibers 3g |
Sugars 5g |
Proteins 9g |
INGREDIENTS
- a quarter salt
- a quarter black pepper
- 2 tbsp olive oil
- 2 celery sticks
- 2 clove garlic
- 1 onions
- 1 tbsp tomato puree
- 14 oz can of chopped tomatoes
- 14 oz can of chickpeas
- 5 oz orzo pasta
- 2.9 cups vegetable broth
- 2 tbsp pesto
- 4 bread
TOOLS
- 1 knife
- 1 spoon
- 1 wooden spoon
- 1 crusher
- 1 bowl
- 1 platter
- 1 saucepan
- 4 serving bowl
STEPS
Peel onions and chop them. Then, chop celery sticks and peel garlic.
Crush peeled garlic.
Put 1 tbsp of olive oil in a saucepan and heat it. Add chopped onions, chopped celery sticks to the saucepan and stir with a wooden spoon. Cook for 15 minutes then add crushed garlic to the saucepan and stir again with the wooden spoon. Add orzo pasta, tomato puree, can of chopped tomatoes, can of chickpeas and vegetable broth to the saucepan. Stir once more with the wooden spoon then lower heat and cook for 8 minutes using the same saucepan. Add a quarter of salt to taste as well as a quarter of black pepper to taste then stir again with the wooden spoon for 2 minutes until you get an orzo pasta mixture consistency. Finally turn off heat from saucepan
Divide the orzo pasta mixture into serving bowls.
Put olive oil and pesto in a bowl. Mix the contents of the bowl using a spoon to get a pesto mixture.
Drizzle the pesto mixture over the bowls..
It’s ready to be served !
