Soups & Stewsdashfordinner5.0
Vegetable Orzo Soup
This hearty vegetable orzo soup is packed with fresh vegetables, tender orzo, and a flavorful broth.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat the olive oil in a large stock pot (or Dutch oven) over medium heat.
olive oil2 tablespoons(28oz/800mL each) crushed tomatoes (or diced tomatoes, especially fire-roasted)2 cans(15oz) chickpeas (drained and rinsed)1 can
2
Add the diced onion and saute for about ⏱️ 3-4 minutes, or until soft and translucent. Then, add the garlic and tomato paste. Cook, stirring constantly, for ⏱️ 2 minutes, until the paste is darker in color and the garlic is fragrant.
garlic (minced)2 cloves(28oz/800mL each) crushed tomatoes (or diced tomatoes, especially fire-roasted)2 cans(15oz) chickpeas (drained and rinsed)1 cantomato paste1 tablespoon
3
Add the carrots and celery and cook for another ⏱️ 5 minutes, stirring occasionally, until the vegetables start to soften.
carrots (sliced into half-moons)2(28oz/800mL each) crushed tomatoes (or diced tomatoes, especially fire-roasted)2 cans(15oz) chickpeas (drained and rinsed)1 can
4
Pour in the canned tomatoes and vegetable broth and stir gently. Then, add the smoked paprika, thyme, oregano, salt, and black pepper.
(28oz/800mL each) crushed tomatoes (or diced tomatoes, especially fire-roasted)2 cansvegetable broth (or broth of choice)6 cups(15oz) chickpeas (drained and rinsed)1 cansmoked paprika2 teaspoonsdried thyme1 teaspoon
5
Increase the heat to medium-high and bring the soup to a high simmer (or a low boil). Then, reduce the heat to medium-low and simmer for ⏱️ 5 minutes.
6
After the soup has simmered, add the orzo, diced zucchini, chickpeas, and kale to the pot. Let it simmer uncovered for ⏱️ 8-10 minutes, stirring occasionally until the orzo is cooked (al dente), the zucchini is tender, and the kale has softened.
(28oz/800mL each) crushed tomatoes (or diced tomatoes, especially fire-roasted)2 cans(15oz) chickpeas (drained and rinsed)1 canchopped kale (packed (stems removed))2 cups
7
Turn off the heat, add the lemon juice, and taste and adjust for salt, pepper, and other seasonings.
8
Ladle into bowls and garnish with fresh parsley, red pepper flakes, and/or parmesan cheese. This soup pairs really well with crusty bread for dipping. Serve and enjoy!
(28oz/800mL each) crushed tomatoes (or diced tomatoes, especially fire-roasted)2 cans(15oz) chickpeas (drained and rinsed)1 canChopped fresh parsley (for garnish (optional))Parmesan cheese (for garnish (optional))
Nutrition Facts
calories
265 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
1493 mg
protein Content
7 g
carbohydrate Content
42 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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