Hearty Orzo and Chickpea Soup with Rosemary

Name: Hearty Orzo and Chickpea Soup with Rosemary
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 150 g orzo; 400 g can chickpeas; 400 g canned chopped tomatoes; 1 litre vegetable stock; 1 piece onion, chopped; 2 piece carrots, chopped; 2 piece celery sticks, chopped; 2 tbsp olive oil; 2 tbsp tomato puree; 3 clove garlic, chopped; 3 sprig rosemary or thyme sprigs; 1 piece parmesan rind or vegetarian alternative; 1 tbsp extra virgin olive oil to serve; 20 g parmesan or vegetarian Italian-style cheese

A comforting and nutritious Mediterranean-style soup packed with fiber-rich chickpeas, tender orzo pasta, and aromatic herbs. This one-pot wonder is perfect for a cozy weeknight dinner and tastes even better the next day.

Servings8 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

orzo
150 g
can chickpeas
400 g
canned chopped tomatoes
400 g
vegetable stock
1 litre
onion, chopped
1 piece
carrots, chopped
2 piece
celery sticks, chopped
2 piece
olive oil
2 tbsp
tomato puree
2 tbsp
garlic, chopped
3 clove
rosemary or thyme sprigs
3 sprig
parmesan rind or vegetarian alternative
1 piece
extra virgin olive oil to serve
1 tbsp
parmesan or vegetarian Italian-style cheese
20 g

Step-by-Step Instructions

In a large, deep pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, carrots, and celery (including any leaves). Sauté for about 15 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Stir in the tomato purée, minced garlic, and rosemary or thyme sprigs. Cook for 2-3 minutes, allowing the tomato purée to darken and caramelize slightly for a deeper flavor.

Pour in the vegetable stock and canned chopped tomatoes. Add the chickpeas along with the liquid from the can and the Parmesan rind (if using). Bring to a boil, then reduce heat and simmer gently for 15 minutes.

While the soup simmers, place the orzo in a heatproof bowl and cover with boiling water. Let it soak for 15 minutes to soften.

Drain the orzo and add it to the soup pot. Cook for another 5-8 minutes until the pasta is tender.