Mediterranean Vegetable Soup

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Celery(3)
• Courgette(1)
• Bell pepper(1)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(1.2 L)
• Cannellini Beans(400 g)
• Orzo(120 g)
• Kale(120 g)
• Black Olives(80 g)
• Dried Oregano(1½ tsp)
• Thyme(1 tsp)
• Bay leaf(2)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, and chop the {Carrot}, {Celery}, {Zucchini}, and {Bell pepper} into small bite-size pieces. Drain and rinse the {Cannellini Beans}, slice the {Kalamata Olives}, shred the {Kale}, chop the {Fresh parsley}, and zest then juice the {Lemon}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, {Celery}, and {Bell pepper} with the {Salt} and {Black pepper}. Cook, stirring often, until the vegetables soften and look glossy. Stir in the {Garlic}, {Tomato paste}, {Dried Oregano}, and {Thyme} for the last minute.

   ~8 min

3. 3

   Add the {Zucchini}, {Canned tomatoes}, {Vegetable Stock}, {Cannellini Beans}, and {Bay Leaves}. Bring to a boil, then reduce to a steady simmer.

   ~5 min

4. 4

   Stir in the {Orzo} and simmer until the pasta is tender and the broth thickens slightly from the starch.

   ~10 min

5. 5

   Stir in the {Kale}, {Kalamata Olives}, {Fresh parsley}, and the lemon zest and juice from the {Lemon}. Simmer just until the greens wilt, then remove the {Bay Leaves}.

   ~5 min

6. 6

   Ladle into bowls and serve hot with plenty of the vegetables and beans in each portion.

   ~0 min