Step-by-Step Instructions

1. 1.Prepare the Base

   Heat butter and olive oil in a large pan over medium heat until sizzling.

2. 2.Sauté Aromatics

   Add diced onions, peppers, and fresh parsley to the pan. Stir well.

3. 3.Add Root Vegetables and Herbs

   Add diced carrots and celery. Follow with oregano, minced garlic, and a bay leaf. Stir and fry for about 3-4 minutes until fragrant.

4. 4.Incorporate Mushrooms and Green Beans

   Add sliced mushrooms and chopped green beans to the pan. Continue to stir and fry for another few minutes.

5. 5.Add Leafy Greens and Potatoes

   Add kale or Savoy cabbage strips and cubed potatoes. Stir everything around and fry for approximately 5 minutes. (Total frying time for all vegetables should be about 10 minutes).

6. 6.Steam Vegetables

   Pour in 1/4 cup of water. Cover the pan with a lid and cook on medium-low heat for 15 minutes, allowing the vegetables to soften.

7. 7.Add Tomato Components

   Remove the lid. Add tomato paste and mix it thoroughly into the softened vegetables. Then, add the canned chopped tomatoes and mix well, bringing the mixture up to temperature.

8. 8.Introduce Orzo Pasta

   Stir in the orzo pasta, ensuring it is well combined with all the hot ingredients.

9. 9.Add Broth and Simmer

   Pour in the chicken stock (or vegetable broth). Stir everything around and bring the soup to a vigorous boil. Once boiling, cover the pan with a lid and let it simmer for 20 minutes on a medium flame.

10. 10.Season and Serve

    After 20 minutes, remove the lid. The vegetables should be soft and the soup cooked. Add salt, cracked black pepper, and sugar to taste. Give it a final good stir. Ladle the hot chunky minestrone orzo soup into bowls and garnish with sourdough croutons.