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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/orzo-vegetable-soup-recipe/