CHICKEN & ORZO
A chicken and orzo soup bursting with tomatoes and a beautiful balance of vegetables such as courgette, potato, carrot and spinach. A classic, inspired by long days wandering among Cypress trees and playing cards with friends, while the sun sets behind rolling Tuscan hills.
Chicken Stock, Tomato (21%), Tomato Puree (19%), Chicken (6%), Courgette (6%), Onion, Potato, Spinach, Orzo Pasta (2%) (Durum Wheat Semolina), Sun Dried Tomato Paste, Carrot, Sugar, Celery, Red Lentils, Salt, Coriander, Harissa Paste, Parsley, Basil, Garlic Puree, Thyme, Black Pepper. Chicken Stock contains Water, Chicken Broth (Chicken, Chicken Skin, Chicken Fat), Sugar, Salt, Corn Starch, Concentrated Onion Juice. Chicken contains Salt, Water. Sun Dried Tomato Paste contains Rapeseed Oil, Sun Dried Tomatoes, Water, Spirit Vinegar, Sugar, Salt. Harissa Paste contains Red Chilli, Olive Oil, Red Pepper, Garlic, Coriander, Cumin, Salt.
Contains Celery, Wheat and Celeriac. May also contain Nuts, Peanuts and Sesame Seeds. 1 of your 5 a day, per half pot.
|Typical values as sold||Per 100g||Per half pot
|%RI||RI for an
|of which saturates||0g||0g||3.0%||20g|
|of which sugars||3g||9g||6.0%||90g|
With Etruscan art, Roman relics, rolling hills and traditional wine; Tuscany is known throughout the world as a cultural wonderland.
Abandoned medieval fortresses stand imposingly atop the rolling hills while olive groves stand lazily in the sunlight. There is something beautiful no matter where you look and it is all steeped in a closely guarded tradition.
One area in which Tuscany is renowned for standing apart from its competition is in its cuisine. When it comes to meal time in Tuscany, the whole thing is treated as an event. Home-baked bread is smothered in pâté to be gorged upon as a starter. Montepulciano wine is poured into every glass as the whole family tries to talk over one another. Cured meats, distinct cheeses and fresh salads are scattered along the table, a new flavour always within arms reach.
There is a saying in Tuscany:
"Bisogna mangiare per vivere non vivere per mangiare"
You have to eat to live, not live to eat.
But we say, why not both?
The Tuscan people are extremely passionate about their food. They believe in "slow food", the ideals of cooking food traditionally, using authentic ingredients and ensuring that each dish is given the proper amount of attention in both its creation and in enjoying it. This is what attracted us to the idea of adapting a classic minestrone soup and adding in some GLORIOUS! charm.
There is no set recipe for minestrone, which was great as it meant that our options weren't at all limited. We decided to include orzo for two reasons; the first was authenticity. It is regularly used in Tuscan cooking to give a soup some real body. Secondly, it was because orzo isn't really on supermarket shelves. We wanted to give people a taste of something a little bit different.
The vegetables we use are all traditional vegetables that grandmothers would use in Florence to feed their grandchildren.
Orzo (which is Italian for 'barley', due to its shape) is a small rice-shaped pasta that is quite similar to couscous. It is made from semolina, coarsely ground wheat flour, that is rolled into its distinctive shape.
Many Italian chefs love to use it in soups and stews as it soaks up all the flavours of the dish while still maintaining quite a firm consistency. This is why we had to use it in our take on a Tuscan minestrone. This little grain shaped pasta gives an extra bit of body to your bowl and makes it into a hearty meal.
As the world's most cultivated and popular crop, we're sure that you know what the potato is, but we've found some incredible facts about them that you may not have already known:
Thought to have originated in Persia, this "Captain of the Leafy Greens" was spread through Europe in the 12th Century by Arab and Moor travellers. It travelled to Spain and Italy where it became increasingly popular due to its supposed health benefits.
When it arrived in Florence, Italy, it quickly became a favourite of Catherine de' Medici, who insisted on eating it with every meal. Later in life, she became Queen of France and brought her chefs to teach the Royal cooks how to prepare it. In honour of her, French cuisine still refers to dishes that require spinach by the term as 'à la Florentine' due to her birthplace.
Even though spinach does have a lot of real health benefits, the iron content that made it a part of Popeye's arsenal were greatly overestimated. When writing down the actual amount someone, unfortunately, put the decimal point in the wrong place. And history did the rest....