Smoky Orzo Stew
Smoky Orzo Stew

Ingredients

Method

  • 1 tbsp olive oil
  • 1 chopped red onion
  • 4 chopped garlic cloves
  • 400g tin of butter beans, drained
  • 200g passata
  • 85g orzo
  • 700ml veg stock
  • 1 heaped tsp smoked paprika
  • 100g kale, shredded
  • 4 tbsp red pesto
  • Salt and pepper
  • Heat the oil in a large pan, and gently fry the onion for 5 mins. Add the garlic, fry for 2 mins more, then add the passata, beans, orzo, paprika, and stock. Bring to the boil, then simmer for 10 mins.
  • Once the orzo is al dente, add the kale and season well. Simmer for a few more minutes, then serve in bowls with a topping of red pesto.
30 mins
4 serving
This recipe pairs perfectly with the Chateau Pradeaux Mourvèdre 2013 from Bandol, France.

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