Chickpea and Orzo Soup
Warm, hearty, and packed with wholesome ingredients, Chickpea and Orzo Soup is the ultimate comfort food that’s as nutritious as it is satisfying. This quick and easy recipe combines tender chickpeas, delicate orzo pasta, and a medley of fresh vegetables simmered in a flavorful vegetable broth infused with dried herbs like oregano and thyme. A splash of lemon juice and a handful of baby spinach lend brightness and a pop of color to this vibrant one-pot dish. Ready in just 35 minutes, this Mediterranean-inspired soup is perfect for weeknight dinners or make-ahead lunches. Serve it piping hot and garnish with fresh parsley for a nourishing, crowd-pleasing meal that you'll crave on cold days. Keywords: chickpea soup, orzo soup, healthy soup recipe, Mediterranean soup, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 15 ounces canned chickpeas, drained and rinsed
- 0.75 cup orzo pasta
- 6 cups vegetable broth
- 14 ounces diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the chickpeas, oregano, thyme, and the bay leaf, cooking for 1 minute to bloom the spices.
Add the vegetable broth and diced tomatoes to the pot, stirring to combine. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the orzo pasta. Let it cook for 8-10 minutes, stirring occasionally to prevent sticking.
When the orzo is tender, stir in the baby spinach and cook for an additional 2 minutes, until wilted.
Remove the bay leaf and stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7756 mg | 337% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 63.4 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5388 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
