AuthorBreville PH
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Yields2 Servings
Cook Time55 mins

 5 g Garlic, clove
 110 g Onion, white
 50 g celery
 2 pcs carrots
 ½ tsp Oregano, dried
 50 g chistorra sausage, sliced
 100 g orzo pasta
 10 gred pimiento, paste
 ½ bunch Basil, fresh
 5 g Parmesan cheese, grated
 5 ml Roasted sesame oil

1

Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery andcourgette, then add the vegetables to a large bowl.

2

Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.

3

Scrub and dice the potato. Drain the cannellini beans, then set aside.

4

Finely slice the bacon.

5

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

6

Add the garlic, onion, carrots, celery, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

7

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.

8

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...

9

Remove and discard any tough stalks bits from the greens, then roughly chop.

10

Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.

11

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.

12

Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.

13

Add a splash more stock or water to loosen, if needed.

14

Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper.

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Ingredients

 5 g Garlic, clove
 110 g Onion, white
 50 g celery
 2 pcs carrots
 ½ tsp Oregano, dried
 50 g chistorra sausage, sliced
 100 g orzo pasta
 10 gred pimiento, paste
 ½ bunch Basil, fresh
 5 g Parmesan cheese, grated
 5 ml Roasted sesame oil

Directions

1

Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery andcourgette, then add the vegetables to a large bowl.

2

Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.

3

Scrub and dice the potato. Drain the cannellini beans, then set aside.

4

Finely slice the bacon.

5

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

6

Add the garlic, onion, carrots, celery, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

7

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.

8

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...

9

Remove and discard any tough stalks bits from the greens, then roughly chop.

10

Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.

11

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.

12

Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.

13

Add a splash more stock or water to loosen, if needed.

14

Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper.

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IngredientsDirections