Ingredients
Scale
- 3 tbsp extra virgin olive oil
- 1 medium brown/yellow onion, peeled and finely diced
- 1 large carrot, washed and finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
- 170 g cherry tomatoes, quartered
- 5 cups vegetable stock
- 1 tsp dried oregano
- 1/4 tsp dried red chili pepper flakes
- 1 tsp fresh rosemary, finely chopped
- 3/4 cup dried orzo pasta
- 1 1/2 cups curly kale, finely chopped and packed
- sea salt and freshly ground black pepper to taste
- 2 tbsp fresh basil leaves, finely chopped
- extra virgin olive oil for drizzling
Instructions
- In a large saucepan over medium heat, sauté diced onion, carrot, and celery in olive oil for about 5 minutes until softened.
- Add minced garlic and stir for another minute until fragrant.
- Pour in vegetable stock, add cherry tomatoes, oregano, red chili flakes, and rosemary. Bring to a simmer.
- Stir in orzo pasta and cook for about 8 minutes until al dente.
- Mix in chopped kale and allow it to wilt while checking pasta doneness.
- Adjust seasoning if needed, then ladle into bowls. Drizzle with olive oil and top with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg