Savory Chickpea and Orzo Soup

Ingredients

- 2 tablespoons extra-virgin olive oil
- 1 cup fresh or frozen mirepoix (a mix of diced onions, celery, and carrots)
- 1 teaspoon salt
- 1 tablespoon jarred minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup tomato sauce
- 1 cup orzo pasta
- Minced fresh parsley (optional, for garnish)

Instructions

1. Heat the Olive Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat.

2. Sauté Mirepoix: Add 1 cup of mirepoix to the pot. Sauté for 5 minutes until the vegetables begin to soften, stirring occasionally.

3. Season and Spice: Stir in 1 teaspoon of salt, 1 tablespoon of jarred minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 1/2 teaspoon of freshly ground black pepper. Cook for an additional 2 minutes until the spices are fragrant.

4. Add Broth and Chickpeas: Pour in 4 cups of vegetable broth and add the drained and rinsed chickpeas. Bring the mixture to a gentle boil.

5. Incorporate Tomato Sauce and Orzo: Stir in 1 cup of tomato sauce and 1 cup of orzo pasta. Reduce heat to medium-low and let simmer for 8 to 10 minutes, stirring occasionally, until the orzo is cooked al dente and the soup has thickened to your desired consistency.

6. Taste and Adjust: Taste the soup and adjust the seasoning as necessary with additional salt and pepper.

7. Garnish and Serve: Ladle the soup into bowls and garnish with minced fresh parsley, if using. Serve hot.

Preparation & Cooking Times

- Preparation Time:
PT10M
10 minutes

- Cooking Time:
PT20M
20 minutes

Total Time

- PT30M
30 minutes

Type of Dish

- Lunch

Keywords

- Chickpea soup
- Orzo pasta
- Vegetable broth soup
- Quick lunch recipe
- Stove-top dish
- Hearty soups
- Mediterranean flavors
- Comfort food
- Vegan lunch
- Easy soup recipe

Recipe Yield

- Feeds 4 adults

Calories

- Total: 1,000 calories

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