1 cup Moro Primero Extra Virgin Olive Oil, 1 Leek or large onion, sliced, 3 Stalks celery, diced, 2-3 tablespoons Moroccan seasoning, 1 kg Skinless chicken thighs, 375g French-style green lentils, rinsed, 2L Water, Sea salt, to taste, 125g Baby spinach leaves, 2 Tomatoes, finely diced
Heat ½ cup Moro Primero Extra Virgin Olive Oil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened. Stir in Moroccan seasoning and sauté until aromatic. Add chicken, lentils and water and bring to the boil. Season to taste. Simmer covered for 45 minutes until chicken is tender. Remove chicken from soup and shred, discarding the bones. Return shredded chicken and spinach leaves to soup and simmer until spinach has wilted. Season to taste. Serve in bowls, sprinkled with chopped tomatoes and drizzled with some of the remaining olive oil.
1 cup small pasta (risone, elbows or macaroni), 1 head broccoli, ¼ cup Moro Delicado Light Taste Olive Oil, 1 red onion, finely chopped, 2 cloves garlic, crushed, 6 rashers bacon, diced, 3 carrots, peeled and diced, 2 potatoes, peeled and diced, 400g can diced tomatoes, 2 litres chicken stock, 400g can cannellini beans, undrained, salt and freshly ground black pepper, to taste, Moro Primero Extra Virgin Olive Oil, for drizzling, chopped parsley and shaved Parmesan, for sprinkling, crusty bread, for serving
Cook pasta in a pot of salted boiling water until just ‘al dente’. Drain and reserve. Cut broccoli into small florets and chop the stalks. Heat Moro Delicado Light Taste Olive Oil in a large heavy-based pot and sauté onion, garlic and bacon until softened. Add carrots, potatoes and chopped broccoli stalks (reserve the florets) and sauté for 2 minutes. Add tomatoes, stock and beans and bring to the boil. Simmer uncovered for 20-30 minutes until vegetables are tender and soup has thickened slightly. Add broccoli florets and pasta to soup and simmer a further 5 minutes or until broccoli is just tender. Season to taste. Spoon into bowls, drizzle with Moro Primero Extra Virgin Olive Oil, sprinkle with parsley and Parmesan, and serve with crusty bread.