Description
A comforting and hearty Orzo & Chickpea Soup combining tender vegetables, aromatic herbs, and protein-rich chickpeas in a flavorful tomato-based broth, perfect for a nutritious and warming meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped (including leaves)
- 3 garlic cloves, chopped
- 3 sprigs rosemary or thyme
Liquids & Base
- 1 litre vegetable stock
- 400g can chopped tomatoes
- 400g can chickpeas (including liquid)
- Parmesan rind or vegetarian alternative (optional)
Grains & Garnish
- 150g orzo
- Extra virgin olive oil, to serve
- Grated cheese, to serve (optional)
Instructions
- Prepare the base: Heat olive oil in a deep pan over medium-high heat. Add chopped onion, carrots, celery (including leaves), and cook for 15 minutes until softened and fragrant.
- Add aromatics and tomato purée: Stir in tomato purée, chopped garlic, and rosemary or thyme sprigs. Continue cooking for a few minutes until the purée caramelises, enhancing the depth of flavor.
- Simmer the soup: Pour in vegetable stock, chopped tomatoes, chickpeas with their liquid, and add the parmesan rind if using. Bring to a simmer and cook gently for 15 minutes to meld flavors.
- Prepare the orzo: Meanwhile, pour boiling water over the orzo in a heatproof bowl and let it soak for 15 minutes until softened. Drain thoroughly.
- Combine orzo and finish cooking: Add the drained orzo to the soup and cook for an additional 5-8 minutes until tender and fully cooked through.
- Final touches: Remove the rosemary sprigs and parmesan rind from the soup. Season well with salt and pepper to taste.
- Serve: Ladle soup into bowls, drizzle with extra virgin olive oil, and sprinkle with grated cheese if desired. Serve hot and enjoy your nourishing meal.
Notes
- Soaking the orzo in boiling water before adding reduces overall cooking time and prevents overcooking.
- Using a parmesan rind adds richness; substitute with a vegetarian alternative for a vegetarian version.
- Feel free to swap rosemary with thyme depending on preference.
- Extra virgin olive oil drizzle adds a fresh, fruity finish to the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Orzo soup, chickpea soup, vegetarian soup, Mediterranean recipe, hearty soup, easy soup recipe
