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Categories:
onion garlic red pepper olive oil leek carrot zucchini tomato white wine paprika orzo pasta peas vegetable broth salt pepper parsley
Viewed: 30 - Published at: 8 years agoIngredients
- 1 onion small
- 2 garlic cloves
- 5 3/8 tablespoons red pepper
- 3 tablespoons olive oil
- 1/2 leek
- 1 carrot peeled and sliced
- 5/8 cup zucchini diced
- 1 tomato peeled and chopped
- 2/3 tablespoon white wine
- 1 teaspoon paprika optional
- 7/8 cup orzo pasta or similar
- 9/16 cup peas
- 1 15/16 cups vegetable broth
- low sodium salt
- pepper to taste
- parsley chopped
Method
- In a food processor, combine the onion, garlic, and pepper. Blend on medium speed for approximately 5 seconds.
- Heat the olive oil in a pot over medium heat, adding the onion, garlic, and pepper. Cook for approximately five minutes, stirring regularly.
- Lightly grind the carrot, leek, and zucchini together in the food processor and then add it to the cooking onion, garlic, and pepper.
- Slowly stir in the white wine and add the tomatoes. Cook the mixture for another five minutes, stirring regularly.
- Add the vegetable broth, peas, and paprika, and season it to taste with the low-sodium salt. Cook for several more minutes, continuing to stir regularly.
- Finally, stir in the orzo pasta and cook for approximately 12 minutes on high, according to the orzo package instructions.
- Serve immediately, garnished with a healthy pinch of chopped parsley.
