Nourishing Tomato Broth With Orecchiette by @deliciouslyella

40 min

4 servings

🫒

30 ml

Olive oil

🧅

1 large

Onion

🥕

150 g

Carrots

🥬

2 stalks

Celery

🧄

4 cloves

Garlic

🌿

2

Bay leaves

🌿

15 g

Thyme sprigs

🍅

15 ml

Tomato purée

🥣

15 ml

Brown rice miso paste

🍅

400 g

Tomatoes

🫘

400 g

Chickpeas

🍲

1.3 l

Vegetable stock

🍝

230 g

Orecchiette

🌿

15 g

Basil

🌶️

1 pinch

Dried red chilli flakes

🧂

1 pinch

Sea salt

  1. Slice
    • onion
    • carrot
    • celery

    Thinly slice the onion, cut the carrot into 1 cm half-moons, finely chop the celery, crush or finely chop the garlic, strip the thyme leaves, and roughly chop the basil.

  2. Warm
    • olive oil

    Warm the olive oil in a large deep saucepan or casserole dish over medium heat.

  3. Add
    • onion
    • carrot
    • celery

    Add the onion, carrot, celery, garlic, and sea salt to the hot oil.

  4. Cook
    • onion
    • carrot
    • celery

    Cook the vegetables for 5 minutes over medium heat, stirring occasionally, until slightly softened.

  5. Stir
    • bay leaf
    • tomato purée
    • Brown rice miso paste

    Stir the bay leaf, thyme, tomato purée, and brown rice miso paste into the softened vegetables.

  6. Cook
    • tomato purée
    • brown rice miso paste
    • Tomatoes

    Cook for 2–3 minutes over medium heat, stirring, until the tomato and miso mixture smells fragrant.

  7. Drain
    • chopped tomatoes
    • chickpeas

    Open the tins and drain the chickpeas in a colander.

  8. Pour
    • chopped tomatoes
    • chickpeas
    • vegetable stock

    Pour the chopped tomatoes, drained chickpeas, and vegetable stock into the saucepan.

  9. Boil

    Bring the broth to a boil, then reduce the heat to maintain a gentle simmer.

  10. Simmer
    • carrot
    • celery

    Simmer for 10–15 minutes until the carrot and celery are tender.

  11. Blend
    • chopped tomatoes
    • chickpeas
    • vegetable stock

    Remove the saucepan from the heat and blend roughly half of the broth with the hand blender, leaving some vegetables and chickpeas whole.

  12. Return
    • orecchiette

    Return the saucepan to medium heat and stir in the orecchiette.

  13. Cook
    • orecchiette

    Cook the orecchiette for 8–10 minutes, stirring occasionally, until al dente.

  14. Divide

    Divide the tomato broth and pasta between 4 serving bowls.

  15. Top
    • basil
    • dried red chilli flakes
    • olive oil

    Top each bowl with basil, optional dried red chilli flakes, and a final drizzle of olive oil.

Nourishing Tomato Broth With Orecchiette by @deliciouslyella

40 min

4 servings

🫒

30 ml

Olive oil

🧅

1 large

Onion

🥕

150 g

Carrots

🥬

2 stalks

Celery

🧄

4 cloves

Garlic

🌿

2

Bay leaves

🌿

15 g

Thyme sprigs

🍅

15 ml

Tomato purée

🥣

15 ml

Brown rice miso paste

🍅

400 g

Tomatoes

🫘

400 g

Chickpeas

🍲

1.3 l

Vegetable stock

🍝

230 g

Orecchiette

🌿

15 g

Basil

🌶️

1 pinch

Dried red chilli flakes

🧂

1 pinch

Sea salt

Preparation Steps

  1. Step 1/15

    Thinly slice the onion, cut the carrot into 1 cm half-moons, finely chop the celery, crush or finely chop the garlic, strip the thyme leaves, and roughly chop the basil.

    🧅onion
    🥕carrot
    🥬celery
    🧄garlic
    🌿thyme
    🌿basil
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Warm the olive oil in a large deep saucepan or casserole dish over medium heat.

    🫒olive oil
    🥄measuring spoons

  3. Step 3/15

    Add the onion, carrot, celery, garlic, and sea salt to the hot oil.

    🧅onion
    🥕carrot
    🥬celery
    🧄garlic
    🧂sea salt
    🥄wooden spoon

  4. Step 4/15

    Cook the vegetables for 5 minutes over medium heat, stirring occasionally, until slightly softened.

    🧅onion
    🥕carrot
    🥬celery
    🧄garlic
    🥄wooden spoon

  5. Step 5/15

    Stir the bay leaf, thyme, tomato purée, and brown rice miso paste into the softened vegetables.

    🌿bay leaf
    🌿thyme
    🍅tomato purée
    🥣brown rice miso paste
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/15

    Cook for 2–3 minutes over medium heat, stirring, until the tomato and miso mixture smells fragrant.

    🍅tomato purée
    🥣brown rice miso paste
    🥄wooden spoon

  7. Step 7/15

    Open the tins and drain the chickpeas in a colander.

    🍅chopped tomatoes
    🫘chickpeas
    🥫can opener
    🧺colander

  8. Step 8/15

    Pour the chopped tomatoes, drained chickpeas, and vegetable stock into the saucepan.

    🍅chopped tomatoes
    🫘chickpeas
    🍲vegetable stock
    🥛measuring jug
    🥄wooden spoon

  9. Step 9/15

    Bring the broth to a boil, then reduce the heat to maintain a gentle simmer.

    🥄wooden spoon

  10. Step 10/15

    Simmer for 10–15 minutes until the carrot and celery are tender.

    🥕carrot
    🥬celery
    🥄wooden spoon

  11. Step 11/15

    Remove the saucepan from the heat and blend roughly half of the broth with the hand blender, leaving some vegetables and chickpeas whole.

    🍅chopped tomatoes
    🫘chickpeas
    🍲vegetable stock

  12. Step 12/15

    Return the saucepan to medium heat and stir in the orecchiette.

    🍝orecchiette
    🥄wooden spoon

  13. Step 13/15

    Cook the orecchiette for 8–10 minutes, stirring occasionally, until al dente.

    🍝orecchiette
    🥄wooden spoon

  14. Step 14/15

    Divide the tomato broth and pasta between 4 serving bowls.

    🥣serving bowls
    🥄wooden spoon

  15. Step 15/15

    Top each bowl with basil, optional dried red chilli flakes, and a final drizzle of olive oil.

    🌿basil
    🌶️dried red chilli flakes
    🫒olive oil
    🥄measuring spoons

Composition

Ingredients

Types

Fats and Oils, Vegetables, Condiments, Fermented Foods, Canned Goods, Legumes, Broths and Stocks, Grains and Pasta, Herbs and Spices

Ingredients

Olive oil, Onion, Carrots, Celery, Garlic, Bay leaves, Thyme sprigs, Tomato purée, Brown rice miso paste, Tomatoes, Chickpeas, Vegetable stock, Orecchiette, Basil, Dried red chilli flakes, Sea salt

Notes

Onion (large, thinly sliced), Carrots (2 carrots, cut into 1cm half moons), Celery (finely chopped), Garlic (crushed or finely chopped), Thyme sprigs (small handful, leaves stripped), Tomatoes (tinned, chopped), Chickpeas (tinned, drained), Orecchiette (3 servings), Basil (large handful, roughly chopped), Dried red chilli flakes (to garnish, optional)

Allergens

Soy, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Plant-based

Calories

460 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 73g, Dietary fiber: 13g, Total fat: 13g, Saturated fat: 2g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 6.1mg, Potassium: 1020mg, Sodium: 1050mg, Magnesium: 85mg

Vitamins

Vitamin A: 710µg, Vitamin C: 24mg, Vitamin K: 55µg, Folate: 155µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoons, measuring jug, can opener, colander, serving bowls

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Weeknight meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Brothy, Tender, Al dente, Velvety, Hearty

Flavors

Savory, Tomato-rich, Herbal, Umami, Garlicky, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave the cooked broth at room temperature for longer than 2 hours.,Cool in shallow containers before refrigerating.), fridge : 3 days (Store in an airtight container at or below 4°C / 40°F.,Reheat until piping hot before serving.,Pasta will continue to absorb broth during storage; add stock or water when reheating if needed.), freezer : 2 months (Freeze in airtight freezer-safe portions.,For best texture, freeze the broth before adding cooked pasta or expect softer pasta after thawing.,Thaw overnight in the refrigerator and reheat thoroughly.)