Description
Easy orzo vegetable soup is a hearty and flavorful soup, perfect for a quick and healthy meal.
Ingredients
Scale
- 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) chickpeas, drained and rinsed
- 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
- ¾ cup (150 g) orzo
- 6 cups (1.5 liters) vegetable stock
- Juice of ½ lemon
- 2 cups (100 g) kale, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 6-7 minutes over medium heat until softened.
- Stir in the garlic, red chili flakes, dried thyme, oregano and basil and continue to cook for another minute.
- Next, add the chickpeas, beans, orzo and vegetable stock.
- Stir to combine, bring to a boil, then lower the heat and simmer for 10 minutes until the orzo is cooked.
- Stir in the lemon and kale and simmer for 1-2 minutes until the kale wilts.
- Season to taste and serve immediately with your favorite crusty bread if you like.
Notes
- Adjust seasoning to your preference.
- Serve with crusty bread.
- You can substitute other vegetables as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg