Description
A hearty and comforting Orzo & Chickpea Soup featuring tender vegetables, fragrant herbs, and creamy chickpeas simmered in a rich tomato and vegetable broth with delicate orzo pasta. Perfect for a nutritious and satisfying meal, garnished with extra virgin olive oil and parmesan or a vegetarian cheese alternative.
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 rosemary or thyme sprigs
Liquids & Legumes
- 1 litre vegetable stock
- 400g can chopped tomatoes
- 400g can chickpeas (including liquid)
Other
- 2 tbsp tomato purée
- Parmesan rind or vegetarian alternative (optional)
- 150g orzo
- Extra virgin olive oil, to serve
- Grated cheese, to serve (optional)
Instructions
- Prepare the Vegetables: Heat the olive oil in a deep pan over medium-high heat. Add the chopped onion, carrots, celery sticks including any leaves, and sauté for 15 minutes until the vegetables are softened and fragrant.
- Cook the Tomato Base: Stir in the tomato purée, chopped garlic cloves, and rosemary or thyme sprigs. Cook for a few minutes until the tomato purée is caramelized, enhancing the depth of flavor.
- Add Broth and Chickpeas: Pour in the vegetable stock, canned chopped tomatoes, chickpeas with their liquid, and add the parmesan rind if using. Bring the mixture to a simmer and cook gently for 15 minutes to blend the flavors.
- Prepare the Orzo: Meanwhile, pour boiling water over the orzo in a heatproof bowl and let it soak for 15 minutes to soften.
- Cook the Orzo in Soup: Drain the soaked orzo and add it to the soup pot. Cook for an additional 5 to 8 minutes until the orzo is tender but not mushy.
- Finish and Serve: Remove and discard the rosemary or thyme sprigs and the parmesan rind. Season the soup well with salt and pepper to taste. Ladle the soup into bowls, drizzle with extra virgin olive oil, and top with grated cheese if desired. Serve hot.
Notes
- Using a parmesan rind adds richness but can be omitted or substituted with a vegetarian cheese alternative for a vegetarian version.
- Soaking the orzo in boiling water before adding it to the soup helps prevent it from becoming overly soft or mushy during cooking.
- You can use either rosemary or thyme based on your flavor preference or availability.
- For a gluten-free version, substitute orzo with gluten-free pasta or rice.
- Adjust seasoning at the end to suit your taste preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Orzo soup, Chickpea soup, Vegetarian soup, Mediterranean soup, Easy weeknight dinner, Hearty vegetable soup
