
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.
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.
Remove and discard the rosemary or thyme stalks and the Parmesan rind. Season the soup generously with salt and black pepper to taste.
Ladle into bowls and finish with a drizzle of extra virgin olive oil and a sprinkle of grated cheese before serving.
For a vegan version, omit the Parmesan rind and use a vegan hard cheese for serving. If the soup becomes too thick upon standing, simply add a splash of water or extra stock when reheating.




