COOKING TIME: 30 minutes
1 x 680g bottle COPPOLA Passata (Sieved Tomatoes)
100g orzo pasta
1 large onion
2 cloves of garlic
COPPOLA Extra Virgin Olive Oil
Sea salt, to season
Black pepper, to season
1 spring of fresh thyme
2 tablespoons COPPOLA Pesto Genovese (Basil)
2 tablespoons COPPOLA Extra Virgin Olive Oil
1 small bunch of fresh basil
Chop onion and garlic. Heat 2 tablespoons of extra virgin olive oil in a pot and mix onion, garlic and thyme. Add the passata and bring to boil. Add vegetable stock and orzo pasta and let it simmer for approx. 10min until pasta is al dente. Stir occasionally. Season with sea salt and black pepper.
In a separate bowl mix pesto with extra virgin olive oil.
Serve soup with basil oil and fresh basil leaves.