Tomato Orzo Soup
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 5 servings
Ingredients:
2 tablespoons extra-virgin olive oil
3 cups fresh or frozen mirepoix (about 1 pound)
1/4 teaspoon salt, plus more to taste
1 tablespoon jarred minced garlic, or 3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Freshly ground black pepper, to taste
1 quart (32 ounces) vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can tomato sauce
1/2 cup orzo pasta
Minced fresh parsley, for serving, optional
Directions:
Cook the vegetables:
In a medium pot, heat the oil over medium heat. Add the mirepoix and salt. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes. Add the garlic, oregano, smoked paprika, and black pepper, and sauté for 30 seconds more.
Simmer the soup:
Add the broth, chickpeas, and tomato sauce. Cover the pot tightly with a lid and bring to a boil. Remove the lid, add the orzo, and stir. Reduce the heat to low, cover the pot again, and simmer until the orzo is cooked through, 6 to 10 minutes. Stir the soup often as it’s simmering to prevent the orzo from sticking to the bottom of the pot.
Season and serve:
Taste the soup and add salt if needed. Serve garnished with parsley, if desired.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a saucepan over medium heat.
Notes:
Easy Tweaks:
If you want to take this soup into creamier territory, finish it with a splash of heavy cream or half a can of full-fat coconut milk. Not a fan of chickpeas? Substitute with a can of white, kidney, or pinto beans. This orzo soup is extra satisfying and bright, garnished with cubed avocado and fresh, tender herbs like basil, cilantro, or parsley.
Recipe courtesy of Simply Recipes.com
