Mediterranean Orzo Soup

This Mediterranean Orzo Soup is certain to become a family favourite. The soup is packed with a generous quantity of vegetables in a full flavoured broth, infused with the flavours of traditional Mediterranean herbs. In the culinary world, there are few things more cosy and soothing than a saucepan of soup bubbling away on the stove, and the aroma as this soup cooks, assures a comforting meal ahead. A bowl of this easily made soup requires nothing more than some crusty bread to accompany it.

• 3 tablespoon (¼ cup) extra virgin olive oil
• 1 medium brown/yellow onion – peeled and finely diced
• 1 large carrot – washed, finely diced
• 2 ribs celery – finely diced
• 3 cloves garlic – finely chopped
• 170 g (6 oz) cherry tomatoes – quartered
• 5 cups (1.25 litre) vegetable stock
• 1 piece Parmesan rind – about 7 ½ cm/3 inches
• 1 teaspoon dried oregano
• ¼ teaspoon dried red chilli pepper flakes
• 1 teaspoon fresh rosemary – finely chopped
• ¾ cup (150 g) dried orzo/risoni pasta
• 1 ½ cups curly kale – stems removed – finely chopped and firmly packed
• sea salt and freshly ground black pepper – to taste

• 2 tablespoon fresh basil leaves – finely chopped
• Parmesan cheese – freshly grated
• extra virgin olive oil – a drizzle