Tomato and orzo soup

page_title: “Tomato and orzo soup”
recipe_name: “Tomato and orzo soup”
recipe_heading: “cheap, tasty and filling too!”
img_path: “recipes/images/food.jpg”
img_alt: “”
difficulty: “Easy”
recipe_source: “tweaked from BBC Good Food”
what_will_you_need: “frying pan, wooden spoon”
instructions_short: “”


2 tbsp olive oil
1 onion, diced
2 celery sticks, diced
2 carrots, diced
1 tbsp tomato purée
1 tbsp garlic paste
400g can chopped tomatoes
400g can chickpeas, rinsed
150g orzo or other small pasta shapes
700ml low sodium vegetable stock
2 tbsp reduced fat basil pesto


  • Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
  • Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.
  • Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.