One of my favourite things to do at the moment is to make a big batch of stew or soup to eat throughout the next few days.

This Vegetable Orzo Stew is perfect dish to make. It’s such an easy and delicious one pot meal that can be adapted to use up any vegetables you have left in the fridge.

INGREDIENTS

1 Large Onion

2 Carrots

1 Large Courgette

6 Salad Tomatoes

2 Handfuls of Kale

2 Cups Orzo

1 Tin Chopped Tomatoes

1 Tin Pinto Beans

1 Vegetable Stock Cube

1 Teaspoon Oregano

1 Teaspoon Garlic Puree

1 Teaspoon Mixed Herbs

METHOD

Peel and dice the onion, carrots, courgette and salad tomatoes. Place them in a large Dutch oven.

Pour over a large slosh of garlic oil and pour in a teaspoon of oregano, garlic puree and mixed herbs. Sprinkle a large pinch of salt over the vegetables and mix everything together.

Place the Dutch oven over medium to high heat and stir the vegetables until softened.

Add 2 cups of orzo, a tin of chopped tomatoes and the tin of Pinto beans, including the water.

Add in 2 handfuls of kale, 2 cups of water and crumble over a vegetable stock cube. Mix everything together and bring the liquid to the boil.

Place in the oven for 20 minutes stiring halfway.

Take out and enjoy!