Description
This hearty Orzo Vegetable Soup is a comforting and flavorful dish featuring tender orzo pasta, nutrient-packed kale, and protein-rich chickpeas and cannellini beans simmered in a fragrant vegetable broth infused with herbs and a touch of lemon. Perfect for a wholesome meal, this soup is easy to prepare and offers a wonderful balance of textures and tastes.
Ingredients
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
- 2 cups (100 g) kale, roughly chopped
Herbs and Spices
- ¼ teaspoon red chili flakes
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Legumes and Pasta
- 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
Liquids and Others
- 6 cups (1.5 liters) vegetable stock
- Juice of ½ lemon
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and cook for 6-7 minutes until softened and fragrant.
- Add Aromatics and Herbs: Stir in the finely chopped garlic, red chili flakes, dried thyme, oregano, and basil. Cook for an additional minute to release their flavors.
- Add Main Ingredients and Simmer: Add the drained chickpeas, cannellini beans, orzo, and vegetable stock to the pot. Stir to combine thoroughly, then bring to a boil. Reduce the heat to a simmer and cook for 10 minutes or until the orzo is tender.
- Finish with Kale and Lemon: Stir in the lemon juice and roughly chopped kale. Continue to simmer for 1-2 minutes until the kale wilts but retains its vibrant green color.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve immediately, optionally accompanied by your favorite crusty bread for a complete meal.
Notes
- Use low-sodium vegetable stock to better control the salt content.
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust the red chili flakes according to your heat preference or omit if you prefer a milder soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- For added protein, consider topping with grated Parmesan cheese if not vegan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
