AI-generated imageTomato-Chickpea Rosemary Orzo Soup
A four-serving one-pot soup with tomato, chickpeas and tiny orzo pasta. Vegetable stock and rosemary bring flavor; the orzo is cooked near the end.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash hands and prepare onion, carrots, celery and garlic. Rinse and drain the chickpeas in a strainer, then wash and chop parsley.
- 02
Heat 20 ml olive oil in a deep pan over medium heat. Add 120 g onion, 160 g carrots and 100 g celery; soften for 10–12 minutes, stirring occasionally.
- 03
Add 10 g garlic, 25 g tomato paste and two rosemary sprigs and stir for two minutes.
- 04
Pour in 900 ml stock, 400 g tomatoes and 240 g chickpeas. Bring to a boil, then simmer gently over medium-low heat for 15 minutes.
- 05
Remove rosemary sprigs and add 120 g dry orzo. Stir often to avoid sticking and simmer until cooked for the packet time (typically 8–11 minutes). Add a little hot water if too thick.
- 06
Stir in 10 g parsley, divide into four bowls and serve hot.
Before you cook
Orzo contains wheat/gluten and this recipe uses celery; packaged stock may contain soy, milk or wheat, so check the label. Do not leave prepared soup unrefrigerated for more than two hours; refrigerate in shallow containers at 4°C/40°F or colder. Reheat leftovers to 74°C/165°F throughout.
Allergens: wheat/gluten (orzo), celery (and some vegetable stocks), check packaged stock and orzo for soy/milk/other allergen cross-contact
Image & source credits
AI-generated image.
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