Rustle up this healthy, low-fat, low-calorie soup with orzo, chickpeas, veg and a can of chopped tomatoes. Top with grated parmesan to serve
Prep:20 mins
Serves 6 – 8
2 tbsp olive oil1 onion, chopped2 carrots, chopped2 celery sticks, chopped2 tbsp tomato purée3 garlic cloves, chopped3 rosemary or thyme sprigs1 litre vegetable stock400g can chopped tomatoes400g can chickpeasparmesan rind or vegetarian alternative (optional)150g orzoextra virgin olive oil, to serve
STEP 1Heat the olive oil in a deep pan over a medium-high heat and cook the onion, carrots and celery, including any leaves for 15 mins until softened. Stir in the tomato purée, garlic cloves and rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. Pour in the stock, chopped tomatoes, chickpeas (and the liquid from the can) and parmesan rind, if you have one. Simmer 15 mins.STEP 2Pour boiling water over the orzo in a heatproof bowl and set aside for 15 mins. Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil and grated cheese to serve.
