Soups & Stewsdeliciouslyella
Nourishing Veggie Broth With Orecchiette
The perfect pick-me-up, our Nourishing Veggie Broth is fiery and full of flavour. This is a versatile recipe so you can add whatever veg you have in the fridge to the chickpeas and orecchiette. Dial the chilli up or down to taste, but we like it with a bit of a kick so it’s spicy and satisfying.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●casserole dish
- ●pan
- ●blender
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large deep saucepan or casserole dish set over medium heat. Add the onion, carrots, celery, garlic, a pinch of salt and cook for ⏱️ 5 minutes until slightly softened.
olive oil2 tablespoonslarge onion1carrots2
2
Stir in the bay leaves, thyme leaves, tomato purée and miso; cook for 2–⏱️ 3 minutes until fragrant.
bay leaves2tomato purée1 tablespoon
3
Next, pour in the tinned tomatoes, chickpeas and stock. Bring to the boil, then reduce the heat and simmer for 10–⏱️ 15 minutes until the vegetables are tender.
4
Remove the pan from the heat and use a hand blender to roughly blitz half of the soup to thicken it slightly (if you like), then return to the heat, add the pasta and cook for 8–⏱️ 10 minutes until al dente.
5
Divide between bowls and scatter over the basil, chilli flakes (if using) and a drizzle of olive oil.
olive oil2 tablespoons
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