Description
This Mediterranean Orzo Soup is a flavor-packed, veggie-loaded delight that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- ¾ cup (150 g) dried orzo (or risoni) pasta
- 2 ribs celery, finely diced
- 1 large carrot, finely diced
- 170 g (6 oz) cherry tomatoes, quartered
- 3 cloves garlic, finely chopped
- 5 cups (1.25 L) vegetable stock
- 3 tbsp (¼ cup) extra virgin olive oil
- 1 medium brown or yellow onion, finely diced
- 1 Parmesan rind (about 7.5 cm / 3 inches)
- 1 tsp fresh rosemary, finely chopped
- ¼ tsp dried red chilli flakes
- 1 ½ cups curly kale, chopped (stems removed)
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
Instructions
- In a large pot, begin by heating the extra virgin olive oil over medium heat. Add the finely diced onion, carrots, and celery. Sauté for about 5 minutes until tender and fragrant.
- Incorporate the finely chopped garlic into the pot. Stir and allow it to cook for a minute.
- Pour in the vegetable stock and add the Parmesan rind, cherry tomatoes, dried oregano, rosemary, and red chili flakes. Bring to a gentle simmer.
- Once simmering, stir in the dried orzo. Cook for about 8 minutes, stirring occasionally.
- Add the chopped curly kale and continue to cook until it wilts. Season with sea salt and black pepper, then remove the Parmesan rind. Serve!
Notes
For extra flavor, sauté the vegetables longer to caramelize them. Store leftovers in an airtight container in the fridge; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: Approximately 250 per serving
- Sodium: Varies based on stock used, typically around 600 mg
- Protein: About 8 grams