Vegetable minestrone

A hearty soup with vegetables, beans, chickpeas and orzo. By Taline

Ingredients

• 1 onion, chopped
• 2–3 celery stalks, chopped
• 2 carrots, chopped
• 1–2 tbsp olive oil
• Salt, to taste
• 2–3 garlic cloves, minced
• Fresh basil and parsley, chopped
• A few sun-dried tomatoes, chopped
• 3–4 tomatoes, chopped
• 2–3 potatoes, peeled and cubed
• Water or vegetable stock, enough to cover the vegetables
• 1 cup cooked beans
• 1 cup cooked chickpeas
• ½–1 cup orzo

Method

1. Heat the olive oil in a large pot and sauté the onion until softened.
2. Add the celery, carrots and a little salt. Cook for a few minutes.
3. Add the garlic, basil, parsley and sun-dried tomatoes. Stir until fragrant.
4. Add the chopped tomatoes and potatoes and mix well.
5. Pour in enough water or vegetable stock to cover everything. Cover and simmer until the potatoes are tender, about 15–20 minutes.
6. Add the cooked beans, chickpeas and orzo. Simmer uncovered until the orzo is cooked, usually 8–10 minutes, stirring occasionally.
7. Taste, adjust the seasoning and serve warm.

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