The cold weather is well and truly here in leafy Surrey, time for those well-loved soup recipes to get put into action.
I particularly like this soup because it is packed with all the things I love. Orzo is so versatile and great in both salads and soups. For those of us watching our waistlines, soup is always a winner (provided we don’t indulge with bread to go with it).
We moved house in the last fortnight and everything is still disorganised so hooray for tinned butter beans. Of course this recipe would be great when using the dried butter bean option as well.
- 1 large courgette (finely chopped or grated)
- 2 x 425gram tins of butter beans
- 200 grams orzo pasta
- 2 tablespoons of butter
- 3 small shallots (chopped finely)
- 200 grams baby vine tomatoes
- 2 tablespoons olive oil or low fat olive oil spray
- 3 cloves garlic
- 750ml water
- 1 bay leaf
- 2 tablespoons mixed herbs
- 1 teaspoon paprika
- 1 teaspoon peri peri powder
- sea salt and cracked black pepper to taste
- Coat the baby vine tomatoes in olive oil and the mixed herbs and bake in the oven together with 3 cloves of garlic for 15 minutes.
- Fry the finely chopped onions in the 2 tablespoons of butter and add salt and pepper to taste.
- Add the peri peri powder and paprika.
- Add the butter beans and fry till all mixed together.
- Add the cooked tomatoes including the oil and peel the garlic and add to pan.
- On a separate heating ring, bring the 750 ml water to the boil with the bay leaf and add the orzo pasta.
- Once orzo is cooked add the mixture of onions and butter beans and tomatoes to the water.
- Add the finely grated courgette and allow to cook on low heat for approximately 40 minutes.
- Add a generous amount of salt and pepper to taste.