Vegetable Orzo Soup

This veggie-packed orzo soup is cosy, chunky and full of feel-good flavour. It’s a wholesome one-bowl meal that’s just right with a slice of crusty bread on the side.

Course Main

Cuisine Western

Prep Time 20

Cook Time 30

Total Time 50

Servings

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
1 medium carrot, diced
3 celery stalks, diced
2 garlic cloves, minced
3 cups vegetable stock
1 can chickpeas, drained and rinsed
1 can diced or crushed tomatoes
½ cup orzo pasta
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
2 cups kale, roughly chopped
Juice of ½ lemon
Salt and black pepper, to taste

Instructions

Heat olive oil in a large pot or dutch oven over medium-high heat.
Add onion and sauté until tender, approx. 4-5 minutes.
Add chopped carrots, celery and garlic. Sauté for an additional 3-4 minutes.
Add vegetable stock, chickpeas, tomatoes, orzo pasta, thyme, rosemary and basil, and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
Stir in the kale and let it wilt. Remove the soup from heat and stir in lemon juice.
Give it a taste and season with salt and black pepper as desired. Add your favourite toppings and serve it hot.

Nutrition