Ingredients
2tbspextra virgin olive oil
2small yellow onions,chopped
2carrots,cut into ¼-inch pieces
2celery stalks,cut into ¼-inch pieces
2tbsptomato paste
8cupschicken broth,low sodium
1tspsalt
¼tspground black pepper
2bay leaves
⅔cuporzo
1small zucchini,cut into ¼-inch pieces
1cupfrozen peas
½cuppesto
parmigiano-reggiano,a hunk, for grating over soup
Preparation
Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, for about 10 minutes, until the onions are soft and translucent and the vegetables are partially cooked. Turn the heat down to medium-low if the onions start to brown.
Stir in the tomato paste and cook, stirring often, for 2 minutes more.
Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil.
Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook for about 2 minutes more, until the orzo is cooked and all the vegetables are tender-crisp.
Remove the bay leaves. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano.
Serve and enjoy!
