Wednesday: Quick orzo minestrone
1 white batch roll, torn into bite-sized chunks
1 tbsp vegetable oil
1½ carrots, finely chopped
1 celery stick, finely chopped
½ red onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
400g tin chopped tomatoes
1 reduced salt vegetable stock cube, made up to 400ml
15g pack flat-leaf parsley
Preheat the oven to gas 4, 200°C, fan 180°C. Toss the rolls in ½ tbsp vegetable oil and bake for 10 mins until golden and crisp. 2.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat and fry the carrots, celery, red onion and garlic for 5 mins until the veg is beginning to soften. Add the tomato purée, chopped tomatoes, stock and orzo. Bring to the boil, then simmer for 12-15 mins until the orzo is al dente. Stir through the parsley. 3.
Divide the minestrone between 2 bowls and top with the croutons.