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Al dente cooked orzo pasta and grilled antipasto with marinated artichokes create a hearty base to make this soup a meal.
Remove Vegano Grilled Antipasto, Vegano Tomato Gazpacho, Vegano Herb Croutons, orzo pasta and balsamic reduction from the bag to prepare for cooking.
On medium heat, bring a small saucepan with ½ litre of lightly salted water to a boil. When the water is boiling, gently add the orzo. Stir frequently to ensure the pasta does not stick together. Cook for 7-8 minutes or until tender.
In a small saucepan, add the Vegano Grilled Antipasto and gently sauté for 3-5 minutes, or until it’s heated through.
When the orzo is done cooking, strain it over the sink in a strainer to prepare for mixing.
Add the strained orzo noodles to the frying pan with the Vegano Grilled Antipasto. Mix well and season with salt and pepper to taste.
Plate the orzo and antipasto mixture into plates or bowls. Add the Vegano Tomato Gazpacho and pour it on the side of the orzo antipasto. Top with Vegano Croutons and drizzle with balsamic reduction.