Ingredients
Scale
- 3 tbsp (1/4 cup) extra virgin olive oil
- 1 medium brown/yellow onion – peeled and finely diced
- 1 large carrot – washed, finely diced
- 2 ribs celery – finely diced
- 3 cloves garlic – finely chopped
- 170 g (6 oz) cherry tomatoes – quartered
- 5 cups (1.25 litre) vegetable stock
- 1 tsp dried oregano
- 1/4 tsp dried red chilli pepper flakes
- 1 tsp fresh rosemary – finely chopped
- 3/4 cup (150 g) dried orzo/risoni pasta
- 1 1/2 cups curly kale – stems removed – finely chopped and firmly packed
- Sea salt and freshly ground black pepper – to taste
- 2 tbsp fresh basil leaves – finely chopped
- Extra virgin olive oil – a drizzle for finishing
Instructions
- In a large saucepan over medium heat, sauté diced onion, carrot, and celery in olive oil for about 5 minutes until softened.
- Add garlic and sauté for an additional minute until fragrant.
- Pour in vegetable stock along with cherry tomatoes, oregano, and red chili flakes; bring to a simmer.
- Stir in dried orzo and cook for approximately 8 minutes while stirring occasionally.
- Add finely chopped curly kale just before the pasta is al dente; allow it to wilt briefly.
- Adjust thickness with more stock if needed; season to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg