Description
Mediterranean Orzo Soup is a light, broth-based soup made with vegetables, tender orzo pasta, kale, and classic Mediterranean herbs. Cozy, healthy, and naturally meatless, it’s perfect for simple weeknight dinners.
Ingredients
3 tablespoons extra virgin olive oil
1 medium brown or yellow onion, finely diced
1 large carrot, finely diced
2 ribs celery, finely diced
3 garlic cloves, finely chopped
170 g (6 oz) cherry tomatoes, quartered
5 cups (1.25 L) vegetable stock
1 Parmesan rind (about 3 inches)
1 teaspoon dried oregano
¼ teaspoon dried red chili flakes
1 teaspoon fresh rosemary, finely chopped
¾ cup (150 g) dried orzo pasta
1½ cups curly kale, stems removed and finely chopped
Sea salt and freshly ground black pepper, to taste
To Serve
2 tablespoons fresh basil, finely chopped
Freshly grated Parmesan cheese
Extra virgin olive oil, for drizzling
Instructions
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion, carrot, and celery and sauté for 5 minutes until softened.
3. Add garlic and cook 1 minute until fragrant.
4. Add vegetable stock, Parmesan rind, tomatoes, oregano, chili flakes, and rosemary.
5. Bring to a gentle simmer.
6. Add orzo and cook about 8 minutes, stirring regularly.
7. Stir in kale and allow to wilt.
8. Season with salt and pepper to taste.
9. Add extra stock if soup is too thick.
10. Remove and discard Parmesan rind.
11. Serve with olive oil drizzle, grated Parmesan, and basil.
Notes
The soup will thicken as it sits due to the orzo.
Add extra stock when reheating to loosen consistency.
Spinach can be used instead of kale.
For vegan version, omit Parmesan rind and cheese.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean