This hearty soup with deep layers of flavor has chistorra sausage for that smoky hint, red pimiento paste to add body and a spicy kick, and veggies like celery, carrots, onions to complete the dish with bright aroma. Finally, a touch of basil-sesame oil adds freshness and pungency giving it an over all well-rounded flavor.
- 5g garlic, clove
- 110g onion, white
- 50g celery
- 2 pcs carrots
- 1 large potato
- 1/2 tsp oregano, dried
- 50g bacon, sliced
- 100g orzo Pasta
- 10g red pimiento, paste
- 1/2 bunch basil, fresh
- 5g parmesan cheese, grated
- 5ml roasted sesame oil
- Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
- Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
- Scrub and dice the potato. Drain the cannellini beans, then set aside.
- Finely slice the bacon.
- Heat 2 tablespoons of roasted sesame oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
- Add the garlic, onion, carrots, celery, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
- Remove and discard any tough stalks bits from the greens, then roughly chop.
- Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
- To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
- Add a splash more stock or water to loosen, if needed.
- Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper.