Orzo & chickpea soup

🥘 Ingredients

• olive oil 2 tbsp
• onion 1
• carrots 2
• celery sticks 2
• tomato purée 2 tbsp
• garlic 3 cloves
• rosemary
• thyme sprigs 3
• vegetable stock 1 litre
• chopped tomatoes 1 400g can
• chickpeas 1 400g can
• ?parmesan rind
• orzo 150g
• extra virgin olive oil

1. 1

   Heat olive oil in a deep pan over a medium-high heat and cook onion , carrots , and celery sticks , including any leaves, for 15 minutes until softened. Stir in tomato purée , garlic , and rosemary or thyme sprigs . Cook for a few minutes until the purée is caramelised.
2. 2

   Pour in vegetable stock , chopped tomatoes , chickpeas (and the liquid from the can), and ?parmesan rind (optional), if you have one. Simmer for 15 minutes .
3. 3

   Pour boiling water over orzo in a heatproof bowl and set aside for 15 minutes . Drain the orzo, add to the pan, and cook for 5-8 minutes until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil to serve.