Ayeh’s Lemon Orzo

Olive oil, 1/2 tbs
Carrot, 1, diced
Celery, 1 stick, diced
Brown onion, 1, diced
Garlic, 2 cloves, crushed
Lemon, zested and juiced, keep separate
Beans (such as pinto beans, navy beans), 1 can, drained and rinsed
Vegetable stock, 4 cups
Risoni or orzo, 1 cup uncooked
Parsley, flat leaf, 1 handful, rinsed and finely chopped

Fry onions, celery, carrot and a pinch of salt and pepper (to taste), in oil, on medium heat for 10 minutes, you don’t want the vegetables to brown.

Add the garlic and stir in.

Add the beans, stock, risoni and lemon zest. Cover and cook until the risoni is tender (about 9 minutes, depending on the brand).

Stir in the lemon juice and parsley.

Serve parmesan, and blistered baby tomatoes.