Orzo & Chickpea Soup Recipe

Introduction

This comforting Orzo & Chickpea Soup is a hearty and flavorful dish perfect for warming up on chilly days. Combining tender orzo pasta, nutritious chickpeas, and a rich vegetable broth, it’s easy to make and delicious to enjoy any time.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 tbsp tomato purée
• 3 garlic cloves, chopped
• 3 rosemary or thyme sprigs
• 1 litre vegetable stock
• 400g can chopped tomatoes
• 400g can chickpeas
• Parmesan rind or vegetarian alternative (optional)
• 150g orzo
• Extra virgin olive oil, to serve

Instructions

1. Step 1: Heat the olive oil in a deep pan over medium-high heat. Add the chopped onion, carrots, celery (including any leaves), and cook for 15 minutes until softened.
2. Step 2: Stir in the tomato purée, chopped garlic cloves, and rosemary or thyme sprigs. Cook for a few minutes until the purée caramelises slightly.
3. Step 3: Pour in the vegetable stock, canned chopped tomatoes, chickpeas with their liquid, and add the parmesan rind if using. Bring to a simmer and cook for 15 minutes.
4. Step 4: Meanwhile, pour boiling water over the orzo in a heatproof bowl and set aside for 15 minutes. Drain the orzo once tender.
5. Step 5: Add the drained orzo to the soup and cook for another 5 to 8 minutes until the pasta is fully tender.
6. Step 6: Remove and discard the rosemary or thyme sprigs and parmesan rind. Season the soup well with salt and pepper.
7. Step 7: Serve drizzled with extra virgin olive oil and sprinkled with grated cheese if desired.

Tips & Variations

• For a deeper flavor, toast the orzo in the pan with the vegetables before adding liquid.
• Replace orzo with other small pasta shapes if preferred.
• Use fresh herbs if available for a brighter taste, adding them toward the end of cooking.
• For a vegan option, omit the parmesan rind or use a plant-based alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The orzo may absorb some liquid upon standing, so add a splash of water or stock when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh rosemary or thyme?

Yes, dried herbs can be used but use about one-third the amount as fresh since they’re more concentrated. Add dried herbs early in the cooking process to allow their flavor to develop.

Is it necessary to soak the orzo in boiling water before adding to the soup?

Soaking the orzo helps it cook more evenly and prevents it from becoming mushy in the soup. However, you can add it directly to the simmering soup and cook until tender, just watch the timing to avoid overcooking.

Orzo & Chickpea Soup Recipe

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★★★★★

4.8 from 104 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Orzo & Chickpea Soup combining tender vegetables, chickpeas, orzo pasta, and a rich tomato base infused with rosemary or thyme. This comforting soup is easy to prepare and perfect for a nutritious meal, garnished with extra virgin olive oil and optional cheese for extra richness.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped (including any leaves)
• 3 garlic cloves, chopped

Herbs & Seasonings

• 3 rosemary or thyme sprigs
• 2 tbsp tomato purée

Liquids & Canned Goods

• 1 litre vegetable stock
• 400g can chopped tomatoes
• 400g can chickpeas (with liquid)

Other Ingredients

• Parmesan rind or vegetarian cheese alternative (optional)
• 150g orzo
• Extra virgin olive oil, to serve
• Grated cheese, to serve (optional)

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Instructions

1. Prepare the vegetables: Heat the olive oil in a deep pan over medium-high heat. Add the chopped onion, carrots, celery including leaves, and cook for 15 minutes until softened, stirring occasionally to prevent burning.
2. Add tomato purée and herbs: Stir in the tomato purée, chopped garlic cloves, and the rosemary or thyme sprigs. Cook for a few minutes more until the tomato purée is caramelised and fragrant.
3. Simmer the soup base: Pour in the vegetable stock, chopped tomatoes, canned chickpeas along with their liquid, and add the parmesan rind if using. Bring the mixture to a simmer and let it cook gently for 15 minutes to combine flavors.
4. Prepare the orzo: While the soup simmers, place the orzo in a heatproof bowl and pour boiling water over it. Let the orzo soak for 15 minutes to soften.
5. Add orzo to the soup: Drain the orzo and stir it into the soup. Cook for an additional 5 to 8 minutes until the orzo is tender and fully cooked.
6. Finish and season: Remove and discard the rosemary or thyme sprigs and the parmesan rind. Season the soup generously with salt and pepper. Drizzle extra virgin olive oil over the top and sprinkle with grated cheese if desired before serving.

Notes

• Soaking the orzo in boiling water cuts down its cooking time in the soup, ensuring it cooks perfectly without turning mushy.
• Using a parmesan rind adds depth to the broth but can be omitted for a vegetarian or vegan version with a suitable cheese alternative.
• Adjust seasoning at the end to balance the acidity from the tomatoes and the saltiness from the stock and cheese.
• This soup can be prepared in advance and reheated; the orzo may absorb more liquid when stored, so add additional stock or water when reheating.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: orzo soup, chickpea soup, vegetarian soup, Mediterranean soup, healthy soup, easy soup recipe