Healthy, hearty and simple, this easy soup recipe is truly peasant food at its best. This recipe is one of our new favorites from The Blue Zones Kitchen.
- 4 cups water
- 2 cups vegetable broth
- 1 fresh vine-ripened tomato, chopped (or one 15-ounce can fire-roasted chopped tomatoes)
- 1 cup roasted tomato sauce, either fresh or store-bought
- 2 Tbsp extra-virgin olive oil
- 1 lb. orzo or similar short-cut pasta
- 1 tsp salt
- Salt and pepper (optional)
In large pot bring water and broth to a boil
Add tomatoes, tomato sauce, olive oil, orzo and 1 tsp salt. Stir to combine
Reduce heat to low and ring pot to a simmer. Cook until you see very small bubbles and broth is thickened, about 20 minutes. Stir occasionally, so orzo doesn’t stick to the bottom of the pan.
Add salt and pepper to taste.
