Name: Mediterranean Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tbsp (1/4 cup) extra virgin olive oil (See Note 1); 1 medium brown/yellow onion – peeled and finely diced; 1 large carrot – washed, 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 (See Note 2); 1 piece Parmesan rind – about 7 ½ cm/3 inches (See Note 3); 1 tsp dried oregano; 1/4 tsp dried red chilli pepper flakes; 1 tsp fresh rosemary – finely chopped; 3/4 cup (150 g) dried orzo/risoni pasta; 1 1/2 cups curly kale – stems removed – finely chopped and firmly packed; Sea salt and freshly ground black pepper – to taste (See Note 4); 2 tbsp fresh basil leaves – finely chopped; Parmesan cheese – freshly grated; Extra virgin olive oil – a drizzle

Description

Warm up with a comforting bowl of Mediterranean Orzo Soup. Discover a delicious and healthy recipe for dinner tonight.

Ingredients

Scale

3 tbsp (1/4 cup) extra virgin olive oil (See Note 1)
1 medium brown/yellow onion – peeled and finely diced
1 large carrot – washed, 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 (See Note 2)
1 piece Parmesan rind – about 7 ½ cm/3 inches (See Note 3)
1 tsp dried oregano
1/4 tsp dried red chilli pepper flakes
1 tsp fresh rosemary – finely chopped
3/4 cup (150 g) dried orzo/risoni pasta
1 1/2 cups curly kale – stems removed – finely chopped and firmly packed
Sea salt and freshly ground black pepper – to taste (See Note 4)
2 tbsp fresh basil leaves – finely chopped
Parmesan cheese – freshly grated
Extra virgin olive oil – a drizzle

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Instructions

Step 1: Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
Step 2: Add the garlic and sauté for one minute.
Step 3: To the vegetables, add in the stock, Parmesan rind, tomatoes and herbs. Bring to a simmer.
Step 4: Once simmering, add the orzo to the saucepan. Cook for about 8 minutes, stirring regularly so the pasta doesn’t stick to the bottom of the pan.
Step 5: Once the pasta is almost cooked, add in the finely chopped kale and allow to wilt.When the pasta is al dente, check that the seasoning is to your liking.
Step 6: If the soup is too thick, add a little extra stock.Ladle the soup into bowls, discarding the parmesan rind.Drizzle with extra virgin olive oil and serve with grated Parmesan and finely chopped basil leaves.If not serving immediately, keep in mind the soup will thicken on standing and more stock may be required.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg