We love to make this soup in big batches and freeze it for those days when we're in need of something warming, healthy and full of vegetables. The orzo is a little different to traditional pasta in a minestrone but it works great and we've never gone back to using other pastas.
Serves 4 & takes 35 minutes to cook
1 red onion, peeled and diced
1 garlic cloves, peeled and diced
2 sticks of celery, diced
2 carrots, peeled and diced
2 courgettes, cut into small pieces
250g cherry tomatoes, roughly chopped
2 veggie stock cubes, mixed with 1L of boiling water
2 teaspoons of brown rice miso paste
1 tablespoon of tamari
Juice of 1 lemon
150g orzo pasta
Handful of spinach
Salt and pepper
1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped red onion, garlic, celery, carrots, courgette and a pinch of salt. Mix well and cook for 10 minutes until all of the vegetables start to feel soft.
2. At this point, add the chopped tomatoes. Mix well and cook for another 5-10 minutes, before mixing through the vegetable stock, miso paste, tamari, lemon juice and orzo pasta.
3. Bring to the boil and cook for 10 minutes, or until all of the vegetables and orzo feel cooked.
4. Mix through the spinach and leave to wilt before serving.
5. Serve hot with lots of pepper.