Description
This cozy orzo and chickpea soup is the perfect blend of comforting textures and bright, fresh flavors. Ready in just 30 minutes, it’s a satisfying, nourishing bowl that’s perfect for any day of the week.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 celery stalk, chopped
- 3/4 cup dry orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Place a large soup pot over medium heat and add olive oil.
- Sauté the onion, garlic, carrot, and celery for 5 minutes until softened and fragrant.
- Stir in the orzo, chickpeas, thyme, and bay leaf. Toast the orzo for 1–2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce to a simmer.
- Simmer for 10–12 minutes until orzo is tender.
- Stir in lemon juice and season with salt and pepper to taste.
- Remove from heat, garnish with parsley, and serve warm.
Notes
- Add a parmesan rind while simmering for extra flavor (if not keeping it vegan).
- Use fresh lemon juice for the brightest taste.
- Stir frequently to prevent orzo from sticking to the bottom.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: orzo soup, chickpea soup, Mediterranean soup, vegetarian soup, quick soup recipe