Smoked paprika orzo soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- 4
- Dietary
- HealthyVegetarian
More than a soup, this is a meal in a bowl – packed with vegetables and pasta, it’s filling, colourful, tasty and nutritious.
By Lucy Parker
Ingredients
- olive oil: 1 tbsp olive oil
- red onion: 1 red onion, finely chopped
- garlic: 4 garlic cloves, finely chopped
- butter beans: 400g tin butter beans or black beans, rinsed and drained
- passata: 200g/7oz passata
- orzo: 85g/3oz orzo
- vegetable stock: 700ml/1¼ pints vegetable stock
- smoked paprika: 1 heaped tsp smoked paprika
- kale: 100²µ/3½´Ç³ú kale or spinach, roughly chopped
- pesto: 4 tbsp pesto
- black pepper: sea salt and freshly ground black pepper
Method
Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes.
Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.
Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes.
Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto.
Recipe tips
Fresh pesto is great, but if you’re using pesto from a jar, you may need to stir in 1 teaspoon of olive oil to loosen the texture.
