Orzo Vegetable Soup Recipe

Introduction

This hearty Orzo Vegetable Soup is a comforting and nutritious option perfect for any season. Packed with tender vegetables, beans, and tender orzo pasta, it delivers satisfying flavor with a Mediterranean twist. Whether you want a light lunch or a warming dinner, this soup is easy to prepare and sure to please.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2 large garlic cloves, finely chopped
• ¼ teaspoon red chili flakes
• ½ teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (14 oz / 400 g) chickpeas, drained and rinsed
• 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
• ¾ cup (150 g) orzo
• 6 cups (1.5 liters) vegetable stock
• Juice of ½ lemon
• 2 cups (100 g) kale, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 6-7 minutes until the vegetables are softened.
2. Step 2: Stir in the chopped garlic, red chili flakes, dried thyme, oregano, and basil. Cook for another minute to release the aromas.
3. Step 3: Add the drained chickpeas, cannellini beans, orzo, and vegetable stock. Stir well to combine and bring the mixture to a boil.
4. Step 4: Reduce the heat to low and let the soup simmer for 10 minutes, or until the orzo is tender.
5. Step 5: Stir in the lemon juice and chopped kale. Allow the soup to simmer for 1-2 minutes until the kale wilts.
6. Step 6: Season with salt and freshly ground black pepper to taste. Serve immediately, optionally with your favorite crusty bread.

Tips & Variations

• For a creamier texture, add a splash of coconut milk or a dollop of plant-based yogurt before serving.
• Swap kale for spinach or Swiss chard according to your preference or availability.
• If you like a bit more heat, increase the red chili flakes or add a dash of hot sauce when serving.
• Use homemade vegetable stock for richer flavor, or low-sodium store-bought to control salt content.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or stock if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like ditalini, acini di pepe, or even small shells work well. Adjust cooking time as needed to ensure the pasta is tender.

Is this soup suitable for vegans?

Absolutely. All ingredients are plant-based, making this soup a perfect vegan-friendly meal.

Orzo Vegetable Soup Recipe

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★★★★★

4.7 from 71 reviews

A hearty and nutritious Mediterranean-inspired Orzo Vegetable Soup featuring chickpeas, cannellini beans, kale, and a medley of herbs simmered in flavorful vegetable stock. This comforting soup combines tender orzo pasta with fresh vegetables and fragrant spices, perfect for a nourishing lunch or dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2 large garlic cloves, finely chopped

Herbs and Spices

• ¼ teaspoon red chili flakes
• ½ teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Proteins and Grains

• 1 can (14 oz / 400 g) chickpeas, drained and rinsed
• 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
• ¾ cup (150 g) orzo

Other Ingredients

• 6 cups (1.5 liters) vegetable stock
• Juice of ½ lemon
• 2 cups (100 g) kale, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, then cook for 6-7 minutes until the vegetables are softened.
2. Add Aromatics and Herbs: Stir in the finely chopped garlic, red chili flakes, dried thyme, oregano, and basil. Continue cooking for another minute to release the flavors.
3. Combine Beans, Orzo, and Stock: Add the drained chickpeas, cannellini beans, orzo pasta, and vegetable stock to the pot. Stir to mix all ingredients well.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 10 minutes, or until the orzo is tender and cooked through.
5. Finish with Lemon and Kale: Stir in the lemon juice and roughly chopped kale. Allow the soup to simmer for an additional 1-2 minutes until the kale wilts.
6. Season and Serve: Season the soup with salt and freshly ground black pepper to your taste. Serve immediately, optionally with crusty bread on the side.

Notes

• For a spicier version, increase the red chili flakes according to your preference.
• You can substitute kale with spinach or Swiss chard if desired.
• Use low sodium vegetable stock to control the sodium content.
• This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
• To make this gluten-free, substitute regular orzo with gluten-free orzo or small rice-shaped pasta.

Keywords: Orzo soup, vegetable soup, Mediterranean soup, chickpea soup, kale soup, healthy soup, vegan soup, one pot soup