Dice the onion, carrot and stick of celery.

Put a large saucepan on a medium heat and add 3 tbsp of olive oil.

Add the diced vegetables and cook gently for at least 10 mins until soft and fragrant but not brown.

Mince the garlic and add along the rosemary and tomato purée. Fry for another 3 to 4 mins

Add the stock and bring to a gentle simmer.

Meanwhile, cook the orzo in well-salted water until very al dente. Drain and add to the soup, simmer for a couple of minutes. Taste for seasoning.

Pour into bowls and top with chopped parsley, black pepper and the cheese, if you like.