Orzo, Bean and Vegetable Stew

Orzo Pasta 1kg (Sussex Wholefoods)

150g orzo pasta

Organic Butter Beans 1kg (Sussex Wholefoods)

100g beans

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

1tbsp bouillon powder

Organic Extra Virgin Olive Oil 750ml (Biona)

2tbsp olive oil

Organic Chopped Peeled Tomatoes 400g (Biona)

1 tin chopped tomatoes

Organic Dried Oregano 250g (Sussex Wholefoods)

0.5tsp oregano

Organic Thyme Leaves 50g (Sussex Wholefoods)

0.5tsp thyme

Organic Rosemary 50g (Sussex Wholefoods)

0.25tsp rosemary

Sea Salt Fine 1kg (Sussex Wholefoods)

0.5tsp salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

black pepper to taste

Organic Chilli Flakes 100g (Sussex Wholefoods)

chilli flakes to taste

Other Ingredients

• 850ml water
• 1 medium yellow onion
• 1 medium carrot – chopped or sliced
• 100g mushrooms sliced
• 1 red pepper diced
• 3 celery sticks
• 2 garlic cloves minced
• 125g fresh spinach

Method

1. Soak the beans overnight or for at least 8 hours.
2. Rinse your beans, place in a big saucepan, cover with plenty of water and cook until soft. Drain.
3. Heat 1tbsp olive oil in a big pan over medium heat.
4. Add chopped onion and gently fry for 4-5 minutes.
5. Add carrots, celery, peppers, mushroom and garlic and sauté for 5 minutes.
6. Add water, bouillon powder, tomatoes, orzo, herbs and stir to combine. Bring to a simmer.
7. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
8. Add the cooked beans and stir in the spinach.  Season with chilli, salt and black pepper according to taste.
9. Add your favourite toppings.