Minestrone soup with orzotto

Ritu Sharma
Ritu Sharma|
Last updated on Jan 12th
A heart home stewed bowl of vegeatbles cooked with pasta and seasoning.
  • Prep Time0Minutes
  • Cooking Time45Minutes
  • Serves4people

Recipe Ingredients

  • 900 ml Vegetable broth
  • 400 gms Kidney beans boiled and cooked
  • 400 gms Tomatoes finely diced
  • 100 gms Orzo pasta
  • 1 Carrot finely chopped
  • 1 Zucchini cut into round slices
  • 1 Onion finely chopped
  • 1 Celery stalk finely chopped
  • 2 Garlic cloves grated
  • ½ cup Parmesan cheese grated
  • 1 Bay leaf
  • 1 tsp Oregano
  • 1 tsp Thyme
  • Handful of fresh basil finely chopped
  • Few coriander leaves to garnish
  • 2 tbsp Olive oil
  • Salt and pepper to taste

Recipe Preparation

  1. Heat the olive oil in a large pan/pot. Add in the carrot, onion, garlic, celery, saute and cook them for about 8-10 minutes.
  2. Then, put in the zucchini and continue to sauté for another 4-5 minutes.
  3. Next, add the beans, bay leaf, oregano, basil, thyme, vegetable broth and diced tomatoes together. Cover the pot halfway, let this mixture simmer and cook for 8 to 10 minutes.
  4. Meanwhile cook the orzo pasta according to the package instructions. Keep it aside.
  5. Once the vegetables are cooked, lower the flame and put in the grated cheese.
  6. After the cheese has melted, add in salt and pepper to taste and stir well.
  7. Take a serving bowl, pour in a scoop of the orzo pasta initially, then pour the soup on top. Garnish with fresh basil and parmesan cheese.
  8. Garnish with coriander leaves and serve it hot.
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