Pea and Carrot Soup with Rice – Rachael Ray

Ingredients

• 2 tablespoons butter
• 1/3 cup orzo
• 1 cup white rice
• 6 cups chicken stock, divided
• 1/3 cup plus 2 tablespons extra virgin olive oil (EVOO)
• 4 carrots, peeled and cut into 1/4-inch cubes
• 2 leeks, halved lengthwise, thinly sliced crosswise and thoroughly rinsed
• Salt and pepper
• 2 cups fresh or thawed frozen organic peas
• 1 cup flat leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1/4-1/3 cup grated Parmigiano Reggiano cheese
• 3 tablespoons pine nuts, toasted
• 1 large or 2 small cloves garlic, halved