This one-pan wonder is a creamy skillet of tiny grains of orzo pasta that cook up in a snap, making it a go-to for weeknights. The contrast of the zingy lemon with the earthy thyme-infused charred broccoli creates chef-level depth of flavor in minutes. For an extra touch, garnish with lemon wheels and serve it straight from the skillet at the table. (Then it’s front and center for grabbing seconds!)
I absolutely love making this soup now that I have figured out how to make it using my food processor. It used to be quite labor-intensive to cut all the vegetables by hand. Now, I just throw them into the food processor to chop into small pieces, then toss them into my Dutch oven. So quick, so simple, and I also vastly prefer the texture of the soup prepared this way to the traditional way I was taught to make it. The vegetables don’t all come out the same perfect size, which I like, and the rice or pasta is cooked at the same time, making it possible to get my soup on the table pretty quickly.
You can, literally, put any vegetables in soupe au pistou. In spring, I add asparagus and loads of fresh peas. In summer, more ripe tomatoes. In fall, I add butternut squash. It is a substantial soup, and served with a baguette, it could easily be the meal’s main course. A green salad is a nice accompaniment.
I am always looking for quick and easy weeknight meals, but I am never willing to sacrifice taste. That’s why I created this stew. It’s easy to make, and it’s literally bursting at the seams with flavor. I recommend making a double batch and freezing some. That way, on nights when you are feeling tired after work and want a comforting meal, you can defrost it in minutes and enjoy. For this recipe, I like using orzo or any small pasta shape, and if you are gluten-free, feel free to use a gluten-free pasta. Gluten-free pasta often requires a few more minutes of cooking time, so be sure to keep an eye on it. And while I love using spinach in this stew, use whatever greens you have on hand: kale, escarole, chard, or the like. Once the stew is done, I recommend adding a generous pinch of freshly grated cheese on top. Serve with a side of crusty sourdough bread.
Carrots, celery, and onion are the base for any good comfort meal. Using rotisserie chicken puts this meal on the table in under thirty minutes!
I wanted to call this recipe "Zuppa di Ceci con Pomodori," but my copy editor insisted that it be in English. But doesn't it sound better in Italian? For optimum flavor, use dried beans to make this hearty dish. However, the beans do require overnight soaking before being cooked, so in a pinch you can use canned garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup, but feel free to substitute any pasta you happen to have on hand.