FRASER ELISABETH TAN, PHD

Autumn's Minestrone

Autumn made this up on the fly and it was delicious!

VEG* EF

Ingredients

  • 1 onion

Directions

  1. Chop onion & saute in oil. Add garlic.
  2. Add chicken stock, carrots, parsnips, spices and cook until soft.
  3. Meanwhile, boil orzo.
  4. Add chopped zucchini, green beans, chard, beans and tomatoes. Adjust broth / water as needed & cook until hot.
  5. Serve over orzo with parmesan cheese and rolls!

Notes

  • By making the orzo separately, you can then freeze this soup; it keeps quite well.