Print Recipe
Comfort food, light and vegan friendly.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
- 15 ml olive oil
- 1 medium yellow onion
- 2 cloves of garlic
- 1 carrot chopped
- 1 celery stalk chopped
- 2 tomatoes pureed
- 1 tomato chopped
- 70 g orzo pasta
- 2 cups vegetable stock
- 1 tsp black pepper powder
- 1 tbsp dried mix Italian herbs
- 30 g spinach leaves
In a pan, heat olive oil and saute onions and garlic until translucent. Add chopped carrots and celery and saute for around 5 minutes on medium heat.
Add tomato puree and cook it down on medium heat stirring in between.
Add orzo pasta, dried herbs, black pepper and mix. Add the stock and cover. Let the orzo pasta cook until al dente.
Add more stock if needed.
Finally, add spinach leaves and chopped tomatoes.
Serve and enjoy!
Calories: 284kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 989mg | Potassium: 794mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8550IU | Vitamin C: 36mg | Calcium: 70mg | Iron: 2mg