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Mediterranean Orzo Soup Recipe

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★★★★★

4.3 from 39 reviews

This hearty Mediterranean Orzo Soup combines tender orzo pasta with vibrant vegetables, fragrant herbs, and Parmesan cheese to create a comforting and flavorful dish. Perfect for a wholesome lunch or light dinner, this soup is full of fresh ingredients and Mediterranean flair.

Ingredients

Scale

Vegetables and Aromatics

  • 3 tbsp (1/4 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
  • 1 1/2 cups curly kale, stems removed, finely chopped and firmly packed
  • 2 tbsp fresh basil leaves, finely chopped

Liquids and Stock

  • 5 cups (1.25 litre) vegetable stock

Herbs and Seasonings

  • 1 tsp dried oregano
  • 1/4 tsp dried red chilli pepper flakes
  • 1 tsp fresh rosemary, finely chopped
  • Sea salt and freshly ground black pepper, to taste

Grains and Cheese

  • 3/4 cup (150 g) dried orzo (risoni) pasta
  • 1 piece Parmesan rind (about 7 ½ cm / 3 inches)
  • Parmesan cheese, freshly grated (for serving)
  • Extra virgin olive oil, for drizzling (for serving)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, then sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally.
  2. Add Garlic: Stir in the finely chopped garlic and sauté for an additional one minute, releasing its aroma.
  3. Simmer Soup Base: Add the vegetable stock, Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chilli pepper flakes, and chopped fresh rosemary to the saucepan. Bring the mixture to a gentle simmer.
  4. Cook Orzo: Once simmering, add the dried orzo pasta to the pot. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom of the pan.
  5. Add Kale: When the orzo is nearly cooked to al dente, stir in the finely chopped kale. Allow it to wilt into the soup.
  6. Season and Adjust: Taste the soup and season with sea salt and fresh black pepper as needed. If the soup is too thick, add a little more vegetable stock to reach your desired consistency.
  7. Serve: Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, sprinkle freshly grated Parmesan cheese on top, and garnish with finely chopped fresh basil leaves. Serve immediately.

Notes

  • Use good quality extra virgin olive oil for richer flavor.
  • Vegetable stock can be homemade or store-bought; low-sodium versions are recommended for better control of saltiness.
  • The Parmesan rind adds deep umami flavor during cooking and should be removed before serving.
  • Adjust salt towards the end of cooking, as Parmesan cheese and stock may already contain salt.
  • If the soup thickens upon standing, simply reheat with additional vegetable stock to restore desired consistency.

Keywords: Mediterranean soup, orzo pasta soup, vegetarian soup, kale soup, healthy soup, easy dinner, stovetop soup

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