Ingredients

• Butter20 g
• Tomatoes800 g
• Water1/2 cup (boiling)
• Basil pesto1/4 cup
• Leek2 pieces, (finely chopped)
• Orzo pasta (risoni)1 cup

Steps

1. 1. Melt the butter in a large saucepan, add the leeks and gently cook for about 5 minutes.
2. 2. Pour in the tomatoes and thin out with boiling water. Cook for 10 minutes over low heat.
3. 3. Meanwhile, cook the risen according to packet instructions and then drain. Whiz the soup until smooth either in a blender, food processor or with a stick blender.
4. 4. Pour into bowls, top with a couple of tbs of pasta per bowl and pesto to taste.