This dish resembles the sort of thing I like to eat after a long winter walk when you’re craving something to warm the cockles and provide a little carbohydrate hit – the orzo pasta does just that. The cannellini beans offer up some plant-based protein and gut-loving fibre and the earthy chard marries well with the slightly sweet fennel. The lemon zest and a generous drizzle of extra virgin olive oil bring it all together to make a comforting and nutrient dense winter warmer.
prep time: 10 minutes cooking time: 30 minutes serves: 4
INGREDIENTS
- 1 onion, diced
- 6 new potatoes, diced
- 200g rainbow chard, chopped
- 1 fennel bulb, finely sliced
- 45g orzo pasta
- 1.5 litre vegetable stock
- 6 garlic cloves, finely chopped
- zest of 1 lemon
- salt
- black pepper
- 1 tablespoon olive oil
METHOD
- Warm the olive oil in a large pan over medium heat, add the onions and sauté for 5 minutes. Add the garlic and cook for another few minutes.
- Add the potatoes, vegetable stock, salt and pepper, bring to a boil and reduce to a simmer for 5-10 minutes until the potatoes have softened. Add the chard, fennel and orzo and cook for a further 8-10 minutes until the orzo is tender.
- Serve into bowls and top with lemon zest and a drizzle of olive oil.
