Description
Looking for a comforting meal? Try this flavorful Mediterranean Orzo Soup recipe today. Discover a tasty way to warm up!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz/410g) diced tomatoes, undrained
- 1 cup (200g) dry orzo pasta
- 1 can (15 oz/425g) chickpeas or cannellini beans, drained and rinsed
- 1 medium zucchini, diced (about 1 cup)
- 1 cup fresh spinach or kale, roughly chopped
- Juice of 1 lemon (about 2 tablespoons)
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- ½ cup crumbled feta cheese, for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Build the Flavor Base Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onions, carrots, and celery, then season with a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. This aromatics stage is crucial for developing the foundational flavors of your **Mediterranean Orzo Soup**.
- Step 2: Create the Broth Pour in the vegetable or chicken broth and add the undrained diced tomatoes. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Allow these flavors to meld for about 5 minutes, giving you time to prepare any remaining ingredients. Taste the broth and adjust seasoning with salt and pepper as needed.
- Step 3: Cook the Orzo and Vegetables Add the dry orzo pasta and chickpeas or cannellini beans to the simmering broth. Cook for about 5 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. Add the diced zucchini and continue cooking for another 3-4 minutes until the orzo is al dente and the zucchini is tender but still holds its shape. The soup will thicken slightly as the orzo releases its starches.
- Step 4: Finish with Fresh Elements Turn off the heat and stir in the chopped spinach or kale, allowing the residual heat to wilt the greens. Add the lemon juice, fresh parsley, and dill (if using). Stir gently to incorporate all the fresh elements. Let the soup rest for about 2 minutes to allow the flavors to meld. Your **Mediterranean Orzo Soup** is now ready to serve!
- Step 5: Serve with Mediterranean Flair Ladle the hot soup into bowls. Top each serving with crumbled feta cheese and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs and a crack of black pepper if desired. Serve with warm crusty bread for a complete Mediterranean dining experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg