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Mediterranean Orzo Soup Recipe

Mediterranean Orzo Soup Recipe
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★★★★★

4.8 from 28 reviews

Mediterranean Orzo Soup is a hearty and flavorful vegetarian soup featuring tender orzo pasta, fresh vegetables, aromatic herbs, and a Parmesan rind that infuses the broth with rich umami. This comforting soup combines the natural sweetness of carrots, celery, and cherry tomatoes with the earthiness of kale and fresh rosemary, finished with a drizzle of extra virgin olive oil and grated Parmesan for an authentic Mediterranean taste.

Ingredients

Scale

Base Ingredients

  • 3 tablespoon (¼ cup) extra virgin olive oil
  • 1 medium brown/yellow onion, peeled and finely diced
  • 1 large carrot, washed and finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, finely chopped
  • 170 g (6 oz) cherry tomatoes, quartered
  • 5 cups (1.25 litre) vegetable stock
  • 1 piece Parmesan rind, about 7 ½ cm (3 inches)
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried red chilli pepper flakes
  • 1 teaspoon fresh rosemary, finely chopped

Pasta and Greens

  • ¾ cup (150 g) dried orzo/risoni pasta
  • 1 ½ cups curly kale, stems removed, finely chopped and firmly packed

Seasonings and Garnishes

  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoon fresh basil leaves, finely chopped (to serve)
  • Parmesan cheese, freshly grated (to serve)
  • Extra virgin olive oil, a drizzle (to serve)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery, and cook gently for about 5 minutes until the vegetables soften and the onion turns translucent, stirring occasionally.
  2. Add Garlic: Stir in the chopped garlic and sauté for one minute until fragrant.
  3. Combine Broth and Herbs: Pour in the vegetable stock, add the Parmesan rind, quartered cherry tomatoes, dried oregano, red chilli flakes, and fresh rosemary. Bring the mixture to a simmer.
  4. Cook Orzo: Once simmering, add the orzo pasta. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom.
  5. Add Kale: When the orzo is nearly done, add the finely chopped kale and allow it to wilt into the soup.
  6. Season and Adjust: Check the soup’s seasoning with salt and freshly ground black pepper. If the soup is too thick, add a little extra stock to reach desired consistency.
  7. Serve: Ladle the soup into bowls, removing and discarding the Parmesan rind. Drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan cheese, and top with chopped fresh basil leaves.
  8. Storage Tips: If not serving immediately, note that the soup will thicken as it stands; add more stock when reheating if needed.

Notes

  • Tablespoon: Uses standard Australian tablespoon (20 ml). For other locations, use 1 tbsp + 1 tsp per tablespoon listed.
  • Stock: Vegetable stock is used here for a vegetarian option; chicken stock can be substituted if preferred.
  • Parmesan Rind: Adds depth and flavor; omit for vegan or vegetarian adaptations.
  • Seasoning: Adjust salt, pepper, and chilli flakes to your taste preferences for desired heat and flavor.
  • Storage and Reheating: Store soup in airtight container in the refrigerator for up to 3 days; reheat on stove or microwave, adding stock if thickened.
  • Freezing: Cool completely and freeze in a freezer-safe container for up to 3 months.

Nutrition

Keywords: Mediterranean soup, orzo soup, vegetarian soup, kale soup, easy soup recipe, healthy soup, one pot meal

Find it online: https://hannahdelgado.com/mediterranean-orzo-soup-recipe/