2 tblsp olive oil
3 onions, sliced thinly
4 carrots, diced small
2 sticks celery, chopped
100g orzo (rice-shaped pasta)
200g savoy cabbage, shredded thinly
1 x tin of cherry tomatoes
1500ml of chicken stock
- Heat the oil and butter in a large pot.
- Add the sliced onion and fry on medium heat till translucent but not brown. Next add the carrot and celery and fry for a few minutes before adding in the cabbage.
- Add the tin of tomatoes and the hot stock and stir.
- Simmer for 1 hour adding more liquid if it becomes too thick. Turn up the heat and add the pasta for the final 10 mins. Season and serve.