Warm up with a bowl of Hearty Orzo Vegetable Soup, a nutritious and delicious blend of vegetables, beans, and tender orzo pasta simmered in a flavorful broth. This comforting soup is packed with vibrant vegetables like carrots, celery, and kale, along with protein-rich chickpeas and cannellini beans. A touch of lemon juice brightens up the flavors, making this soup a perfect meal for any season. Whether you’re looking for a wholesome lunch, a light dinner, or a cozy dish to share with family and friends, this easy-to-make soup will satisfy your cravings for something both hearty and healthy.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14 oz / 400 g) of chickpeas, thoroughly drained and rinsed
- 1 can (14 oz / 400 g) of cannellini beans, well-drained and rinsed
- ¾ cup (150 g) orzo pasta
- 6 cups (1.5 liters) vegetable stock
- Juice of ½ lemon
- 2 cups (100 g) of kale, coarsely chopped
- Salt and freshly cracked black pepper, adjusted to your preference
Instructions:
- Cook the Vegetables: In a spacious pot, warm the olive oil over medium heat.Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
- Add Garlic and Seasonings: Stir in the finely chopped garlic, red chili flakes, dried thyme, oregano, and basil. Cook for another 1-2 minutes, until the garlic is fragrant and the spices are well combined with the vegetables.
- Add Beans and Stock: Add the chickpeas and cannellini beans to the pot, followed by the vegetable stock. Stir well to combine.
- Cook the Orzo: Once the soup is boiling, add the orzo pasta. Reduce the heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but still slightly firm to the bite (al dente).
- Add Kale and Lemon Juice: Stir in the chopped kale and the juice of half a lemon. Continue to cook for another 2-3 minutes, until the kale is wilted and tender.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Remove from heat and let it sit for a couple of minutes to allow the flavors to meld. Serve hot, garnished with additional lemon wedges or fresh herbs if desired.
Conclusion:
This Hearty Orzo Vegetable Soup is a versatile and nourishing dish that’s perfect for any time of year. It’s loaded with healthy vegetables, beans, and orzo pasta, creating a satisfying and comforting meal that’s easy to make and packed with flavor. Whether you’re looking for a quick lunch, a cozy dinner, or a meal prep option for the week, this soup is sure to become a favorite in your recipe collection. Serve it with a slice of crusty bread or a side salad for a complete, wholesome meal that everyone will enjoy.
Hearty Orzo Vegetable Soup: A Nourishing Bowl of Comfort
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 2-3 celery stalks diced
- 2 large garlic cloves finely chopped
- ¼ teaspoon red chili flakes
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can 14 oz / 400 g of chickpeas, thoroughly drained and rinsed
- 1 can 14 oz / 400 g of cannellini beans, well-drained and rinsed
- ¾ cup 150 g orzo pasta
- 6 cups 1.5 liters vegetable stock
- Juice of ½ lemon
- 2 cups 100 g of kale, coarsely chopped
- Salt and freshly cracked black pepper adjusted to your preference
Instructions
- Cook the Vegetables: In a spacious pot, warm the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
- Add Garlic and Seasonings: Stir in the finely chopped garlic, red chili flakes, dried thyme, oregano, and basil. Cook for another 1-2 minutes, until the garlic is fragrant and the spices are well combined with the vegetables.
- Add Beans and Stock: Add the chickpeas and cannellini beans to the pot, followed by the vegetable stock. Stir well to combine.
- Cook the Orzo: Once the soup is boiling, add the orzo pasta. Reduce the heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but still slightly firm to the bite (al dente).
- Add Kale and Lemon Juice: Stir in the chopped kale and the juice of half a lemon. Continue to cook for another 2-3 minutes, until the kale is wilted and tender.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Remove from heat and let it sit for a couple of minutes to allow the flavors to meld. Serve hot, garnished with additional lemon wedges or fresh herbs if desired.