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Mediterranean Orzo Soup Recipe

Mediterranean Orzo Soup Recipe
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★★★★★

4.8 from 16 reviews

A comforting and flavorful Mediterranean Orzo Soup featuring tender orzo pasta, fresh vegetables, kale, and herbs simmered in a savory vegetable broth enriched with Parmesan rind. This hearty soup is perfect for a nutritious, cozy meal with a drizzle of extra virgin olive oil and fresh basil.

Ingredients

Scale

Vegetables and Herbs

  • 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
  • 1 tsp dried oregano
  • 1/4 tsp dried red chilli pepper flakes
  • 1 tsp fresh rosemary – finely chopped
  • 1 1/2 cups curly kale – stems removed – finely chopped and firmly packed
  • 2 tbsp fresh basil leaves – finely chopped

Liquids and Pasta

  • 3 tbsp (1/4 cup) extra virgin olive oil
  • 5 cups (1.25 litre) vegetable stock
  • 3/4 cup (150 g) dried orzo/risoni pasta

Dairy

  • 1 piece Parmesan rind – about 7 ½ cm/3 inches
  • Parmesan cheese – freshly grated (to serve)

Seasonings

  • sea salt and freshly ground black pepper – to taste

Finishing Touch

  • extra virgin olive oil – a drizzle

Instructions

  1. Sauté Vegetables: Add the olive oil to a large saucepan and heat over medium heat. Add the diced onion, carrot, and celery. Sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally to prevent sticking.
  2. Add Garlic: Add the finely chopped garlic to the saucepan and sauté for one minute until fragrant, taking care not to burn it.
  3. Add Stock and Flavorings: Pour in the vegetable stock and add the Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chili flakes, and fresh rosemary. Bring the mixture to a gentle simmer.
  4. Cook Orzo: Once simmering, add the orzo pasta to the saucepan. Cook for about 8 minutes, stirring regularly to prevent the orzo from sticking to the bottom of the pan.
  5. Add Kale and Season: When the pasta is almost cooked to al dente, stir in the finely chopped kale and allow it to wilt in the hot broth. Taste the soup and season with sea salt and freshly ground black pepper as desired.
  6. Adjust Consistency and Serve: If the soup is too thick, add a little extra vegetable stock to reach your preferred consistency. Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, and garnish with freshly grated Parmesan cheese and chopped basil leaves. Serve warm. Note that if not serving immediately, the soup will thicken on standing, so additional stock may be needed when reheating.

Notes

  • Extra virgin olive oil adds a rich flavor and healthy fats; you can use a good-quality oil for best results.
  • The vegetable stock can be homemade or store-bought; ensure it’s well-seasoned for a tasty broth.
  • The Parmesan rind imparts a deep umami flavor; remove it before serving as it is inedible.
  • Seasoning with salt and pepper should be adjusted at the end to taste.
  • This soup thickens upon standing, so add extra stock when reheating if necessary.

Nutrition

Keywords: Mediterranean orzo soup, vegetable orzo soup, kale soup, Parmesan vegetable soup, easy vegetarian soup, healthy soup recipe

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