Orzo and Bean Soup/Stew

1. Heat the oil in a large pan, add the onion and carrot, and fry for 5–6 minutes, until beginning to soften. Add the garlic and fry for 1–2 minutes.
2. Add the beans, passata, orzo, stock and paprika, and bring to the boil. Reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.
3. Add the spinach and a generous pinch of salt and pepper, and simmer for a few minutes.
4. Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tbsp of pesto. If serving as stew, reduce the quantity of stock added. Serve with a drizzle of extra virgin olive oil along with warm flatbread, sourdough or focaccia bread.

Chef's tip: Pasta is a great store cupboard essential, not just for pasta bake. Orzo is the perfect pasta for this hearty soup. Why not make a double batch to use for both soup and stew? It’s ideal for freezing, helping to reduce food waste and save cooking time

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