Chickpea and Orzo Minestrone: a CardioKit recipe share

... from the CircleBath chefs

 

Here’s another recipe share from the chefs at CircleBath.

This recipe will make sufficient for six portions.

If you can’t wait to try it, just pop over to the Circle hospital to order it from their CardioKit deli menu!

Here are some ‘points of interest’ about the pesto from the chef;

  • ‘Joining the CardioKit pesto conversation, (see our other CardioKit pesto recipes), you can really use any combination  of nuts and herbs. For example, sage and walnut goes well with pork, parsley and hazelnut goes well with scallops and the ‘nuts and herbs’ combination possibilities are endless.
  • I would really recommend is the use of a mortar and pestle, which takes a little longer but does make a huge difference in flavour.
  • For black cabbage pesto – 25 g basil, 12.5 g flat parsley, 50 g blanched black cabbage, 25 g pine nuts, 12.5 ml rapeseed/olive oil, 30 g old Winchester cheese – add all ingredients together in your mortar and pestle and blend well’.

 

 

 

1/4 kilo butternut squash, diced

1/4 kilo sweet potato, diced

1/4 kilo celery, diced

1/4 kilo carrot, diced

1/4 kilo onion, diced

12.5 g garlic, chopped

625 g tomatoes, chopped

300 g cooked chickpeas

125 g orzo cooked

1/4 kilo kale, cooked and chopped up

25 g vegetable bouillon

125 g dried oregano

 

 

  1. Sweat off all the vegetables in olive oil for approximately 5 minutes.
  2. Add oregano and chopped tomatoes, 250 mls water and vegetable bouillon.
  3. Slowly cook out for 30 minutes.
  4. Add chickpeas, kale and orzo.
  5. Season to taste and check the soup’s consistency.
  6. The one in our photo is served with  black cabbage pesto … find that recipe in our intro.
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