Chicken-Orzo Soup with 10 Vegetables

• total time: 45 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium carrot, halved lengthwise and thinly sliced crosswise

1 small turnip, finely diced

1/2 small sweet onion, finely chopped

1/2 small fennel bulb, cored and finely diced

1 celery rib, thinly sliced

2 garlic cloves, minced

Kosher salt

Pepper

1/4 pound green or yellow beans, cut into 1/4-inch pieces

6 cups chicken stock

1/4 cup cherry tomatoes, quartered

1/2 cup frozen peas

3/4 cup orzo, boiled and drained

2 ounces arugula (about 2 cups packed), thinly sliced

1/2 cup basil leaves, thinly sliced

Directions

In a heavy medium saucepan or enameled cast-iron pot, heat the olive oil over moderate heat. Add the carrot and turnip, then add the onion, fennel, celery, garlic and a generous pinch of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Stir in the green beans and cook for 1 minute. Add the chicken stock and bring to a simmer, then add the cherry tomatoes and peas. Simmer the soup over moderately low heat, partially covered, until the vegetables are tender, about 15 minutes. Season with salt and pepper. Divide the orzo, arugula and basil into 4 bowls and ladle the hot soup on top. Serve hot.