| Preparation time | 15 min |
| Cooking Time | 20 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Ingredients
2 tablespoons extra virgin olive oil
2 small yellow onions, chopped
2 carrots, cut into 1/4-inch pieces
2 celery stalks, cut into 1/4-inch pieces
2 tablespoons tomato paste
8 cups low sodium chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 bay leaves
2/3 cup orzo
1 small zucchini, cut into 1/4-inch pieces
1 cup frozen peas
1/2 cup homemade pesto, see recipe
Grated Parmigiano-Reggiano
Directions
- Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often, for 2 minutes more.
- Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add the orzo, then turn the heat down to medium-low and simmer for about 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves.
- Taste and adjust seasoning if necessary. (Remember, it will taste a little bland without the pesto and Parmigiano-Reggiano.)
- Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Add more pesto and cheese at the table.