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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
