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Quick orzo minestrone recipe

Quick orzo minestrone recipe

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Pack lots of vegetables into your child's lunch with this easy minestrone soup recipe. We've used orzo pasta but you can use any shape. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 359 calories / serving
  • Vegan
  • Vegetarian

Ingredients

  • 1 white batch roll, torn into bite-sized chunks
  • 1 tbsp vegetable oil
  • 1½ carrots, finely chopped
  • 1 celery stick, finely chopped
  • ½ red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 reduced-salt vegetable stock cube, made up to 400ml
  • 60g orzo
  • 15g pack flat-leaf parsley
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1510kj
    359kcal     18%

  • Fat

    10g 14%

  • Saturates

    2g 8%

  • Sugars

    17g 19%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 55g Protein 11.3g Fibre 6.2g

Method

  1. Preheat the oven to gas 4, 200°C, fan 180°C. Toss the rolls in ½ tbsp vegetable oil and bake for 10 mins until golden and crisp. 
  2. Meanwhile, heat the remaining oil in a large saucepan over a medium heat and fry the carrots, celery, red onion and garlic for 5 mins until the veg is beginning to soften. Add the tomato purée, chopped tomatoes, stock and orzo. Bring to the boil, then simmer for 12-15 mins until the orzo is al dente. Stir through the parsley. 
  3. Divide the minestrone between 2 bowls and top with the croutons.

See more Food ideas for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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